Discover the history of Haigh's, founded on May 1st 1915 by Alfred E Haigh in Adelaide, South Australia.
We are Australia's oldest family-owned chocolate maker making fine chocolates from the cocoa bean since 1915.
We are a proud supporter of a number of community projects and environmental causes including UTZ and the Bilby.
At Haigh’s Chocolates we have a longstanding commitment to support the community through a number of key activities such as sponsorship, donations, fundraising and partnerships.
Keep up with the latest happenings at Haigh's. Learn about our latest product releases, news, special promotions and competitions.
We offer exciting career opportunities across Manufacturing, Retail and Corporate areas of our business; discover current opportunities including seasonal work.
- 1/4 cup (35g) dried cranberries, chopped
- 1/4 cup (50g) chopped glace cherries, chopped
- 1/4 cup (40g) chopped dried apricots, chopped
- 1/4 cup (35g) dried blueberries
- 1/4 cup (40g) candied peel
- 1/2 cup (70g) pistachio nuts, roughly chopped
- 1 cup (75g) shredded coconut
- 1 cup (160g) crushed cornflakes
- 395g tin condensed milk
- 150g Haigh’s dark chocolate pastilles
- Preheat oven to 160°C (140°C fan-forced). Lightly grease 2 oven trays and line with baking paper.
- Combine cherries, apricots, blueberries, peel, pistachios, coconut and cornflakes together in a large mixing bowl, stirring until combined.
- Add condensed milk to fruit and nut mixture, stirring until well combined.
- Place heaped tablespoons of mixture into the centre of 7cm round biscuit cutters or egg rings, pressing mixture down to create disks. Allow 3cm gaps for biscuits to spread. Bake in preheated oven for 15-20 minutes. Leave on trays to cool for 5 minutes before carefully lifting off with a spatula.
- To melt chocolate, pour boiling water into a small saucepan, about a third full and sit a small bowl on top. Add Haigh’s dark chocolate pastilles and stir occasionally, until chocolate melts.
- Using a spatula evenly spread chocolate on flat side of biscuit. Using a fork zigzag through the chocolate to decorate. Allow chocolate to set before storing in airtight containers.