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.
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.
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.
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.
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.
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).
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.
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Recipe
Easter Tiffin with Mini Eggs
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!
Alexandra says
Can I use cornflakes instead of biscuits?
Radwa says
No, you can't.