Melt the sunflower spread, chocolate and condensed milk and stir together over a low heat
Crush the biscuits until in small chunks - I just pop them in a ziplock bag and gently bash with a rolling pin. Don't reduce to dust!
Mix the crushed biscuits, coconut and cherries / cranberries into the chocolate mixture and combine until everything is coated well
Line a tin with baking parchment and pour the tiffin mixture in, smoothing over with the back of a spoon
Put in the fridge to set for 4 - 6 hours or overnight
For the topping, melt the remaining chocolate with the coconut cream and pour over the set tiffin.
Put back in the fridge another few hours to set
To make the tiffin more Christmassy, mark into slices and pipe an easy tree design on each square as shown then cut
My tray was 11 x 7 inches and the slices came out an inch deep
