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    Home » Recipes » Easter

    Easter Tiffin with Mini Eggs

    Modified: Mar 21, 2023 · Published: Mar 1, 2023 by Radwa ·

    Jump to Recipe

    Tiffin is my all-time favorite chocolate treat, and with Easter just around the corner, I thought, why not make an Easter tiffin LOADED with tons of mini eggs? And that I did, my friends.

    Slices of Easter chocolate tiffin studded with mini eggs on a table.

    Easter Tiffin with Mini Eggs

    Looking for an easy Easter chocolate recipe? This no-bake tiffin recipe is AMAZING. It is a festive dessert loaded with Cadbury mini eggs.

    I just made a delicious twist to my Chocolate Tiffin Recipe by turning it into this mini egg tiffin recipe, which is so good.

    This recipe has the perfect texture that melts in your mouth. The mini eggs scattered throughout add a festive touch and a delightful crunch that you won't be able to resist.

    Slices of chocolate easter tiffin studded with mini eggs.

    You'll Need

    Full information on ingredients and quantities is in the recipe card at the end of the post.

    Digestive Biscuits. I use digestive biscuits. You can use shortbread biscuits or graham crackers instead.

    Cocoa Powder. Cocoa powder provides a rich chocolate flavor for crushed biscuits.

    Raisins. I like to add raisins because they are generally sweet and can add an extra layer of sweetness to the recipe.

    Butter. I use unsalted butter.

    Golden Syrup. It provides a caramel-like flavor!

    Chocolate: I use dark chocolate and milk chocolate for a deep chocolatey flavor.

    Tip: Use high-quality ingredients, especially chocolate and cocoa powder, to get the best possible flavor.

    Chocolate Mini Eggs. I use Cadbury mini eggs not only they give a sweet flavor but also give this dessert a creative and festive touch that is perfect for Easter!

    How to Make Easter Mini Eggs Tiffin

    One: Line a 20x20cm baking tin with p parchment. Crush the biscuits into crumbs using the food processor or put the biscuits in a ziplock bag and crush them with the rolling pin.

    Mix the crumbs, cocoa powder and raisins. In a pan, melt butter and golden syrup.

    Two: In a mixing bowl, mix the broken biscuits, cocoa powder and raisins.

    Three: In a small pan, melt butter, golden syrup and a pinch of salt together until smooth.

    Pour the syrup mixture over the crumbs and then press the mixture into the baking pan.

    Four: Pour the golden syrup mixture over the crumbs mixture and mix well until combined.

    Five: Press the mixture FIRMLY into the lined pan in an even layer and refrigerate for 20 minutes.

    Melt chocolate, pour it over the base and scatter the mini eggs on top.

    Six: Melt the dark and milk chocolate, then pour over the chilled base and sprinkle the mini eggs on top.

    Tip: When melting chocolate, it's crucial to do it slowly and gently to avoid burning it. Use a double boiler or a heatproof bowl set over a saucepan of simmering water. Constantly stir the chocolate until it's melted and smooth.

    Seven: Refrigerate for 30 minutes or until firm.

    Tip: Let the tiffin chill in the fridge completely before cutting into it; otherwise, it will be too soft and crumble.

    Eight: Use a sharp knife to slice it into squares and serve!

    Tip: To Cut the Tiffin Without Breaking It: Take the tiffin out of the fridge 10 - 15 minutes before cutting it. Use a sharp knife to cut long strips, then cut long strips the other way to create squares (wipe the knife clean between each cut).

    Slices of chocolate Easter tiffin studded with mini eggs on a a plate.

    How To Store

    I put leftovers in an airtight container and store them in the fridge for up to 2 weeks.

    To freeze this treat, I wrap it first in three layers of cling wrap before storing it in the freezer; it will last for up to 3 months.

    More Easter Recipes

    • Easter Egg Cookies Recipe
    • Easter Donuts with Mini Eggs
    • Easy Smarties Cookies Recipe
    • strawberry poke cake.
      Strawberry Poke Cake
    • Majarete corn pudding.
      Majarete (Corn Pudding Recipe)
    • Churro cheesecake.
      Churro Cheesecake Recipe
    • Date cookies.
      Date Cookies

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    Recipe

    Easter mini eggs tiffins.
    Print Pin
    5 from 3 votes

    Easter Tiffin with Mini Eggs

    Looking for an easy Easter chocolate recipe? This no-bake Easter tiffin with mini eggs is super crunchy, festive and easy to make.
    Course Dessert
    Cuisine American
    Prep Time 5 minutes minutes
    Refrigerate 30 minutes minutes
    Total Time 35 minutes minutes
    Servings 16 Servings
    Calories 287kcal
    Author Radwa

    Equipment

    • Baking pan
    • Measuring spoons
    • Measuring cups
    • Mixing bowl

    Ingredients

    • 300 g digestive biscuits
    • 100 g raisins
    • 50 g cocoa powder
    • 125 g golden syrup
    • pinch of salt
    • 75 g butter
    • 100 g milk chocolate
    • 100 g dark chocolate
    • 150 g Cadbury mini eggs

    Instructions

    • Line a 20x20cm baking tin with p parchment. Crush the biscuits into crumbs using the food processor or put the biscuits in a ziplock bag and crush them with the rolling pin.
      300 g digestive biscuits
    • In a mixing bowl, mix the crumbs, cocoa powder and raisins.
      100 g raisins, 50 g cocoa powder, 300 g digestive biscuits
    • In a small pan, melt butter, golden syrup and a pinch of salt together until smooth.
      125 g golden syrup, 75 g butter, pinch of salt
    • Pour the golden syrup mixture over the crumbs mixture and mix well until combined.
    • Press the mixture firmly into the lined pan in an even layer and refrigerate for 20 minutes.
    • Melt the white and milk chocolate, then pour over the chilled base and sprinkle the mini eggs on top, then refrigerate for 30 minutes or until firm.
      100 g milk chocolate, 100 g dark chocolate, 150 g Cadbury mini eggs
    • Slice into squares and serve!

    Notes

    Let the tiffin chill in the fridge completely before cutting into it; otherwise, it will be too soft and crumble.

    Nutrition

    Serving: 1serving | Calories: 287kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 159mg | Potassium: 175mg | Fiber: 3g | Sugar: 22g | Vitamin A: 120IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 2mg
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    About Radwa

    Hi! I'm Radwa, a home chef and the creative mind behind Recipe Tale. I've spent years perfecting recipes and exploring flavors. All my recipes are thoroughly tested, and I guarantee you will love them. I only share the best recipes here.

    Comments

    1. Alexandra says

      March 01, 2023 at 12:50 am

      5 stars
      Can I use cornflakes instead of biscuits?

      Reply
      • Radwa says

        May 11, 2024 at 11:47 pm

        No, you can't.

        Reply
    5 from 3 votes (2 ratings without comment)

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    Hi, I'm Radwa! Welcome to my blog. I'm passionate about home-cooked food and developing easy recipes that anyone can make.

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