Break up the digestive biscuits using a rolling pin. secure the biscuits in a plastic food bag to prevent making a mess.
Add in the mixed fruit.
Cut the cherries into quarters and add to the mixture and then the chocolate chips.
Weigh out the chocolate and break into cubes, so it melts evenly.
Add in the butter and golden syrup and melt over a pan of water, ensuring the glass bowl doesn't touch the water.
Mix the melted chocolate into the dry ingredients.
Flatten the mixture into a 12in x 6in baking tray.
Put into the fridge to cool for 2 hours, so that the tiffin stiffens up.
Melt the full jar of caramel sauce, by microwaving for 20 seconds.
Pour over the top of the tiffin, and pop back into the fridge for another hour.
Melt the rest of the dark chocolate and white chocolate separately, cover the tiffin with the dark chocolate and then use the white chocolate to decorate.
Cool in the fridge for another hour and then cut and ENJOY!