Easter Tiffin with Mini Eggs

I so much enjoyed not only eating these Easter Tiffin with Mini Eggs, but also making them with my kids!

Also, I found this no-bake treat such a festive dessert that is perfect for the Easter season.

I particularly like the colorful Cadbury mini eggs on top; I mean, they just scream EASTER HOLIDAY.

Easter Tiffin with Mini Eggs

I LOVE tiffin, and since Easter is just around the corner, I decided to make a delicious twist to my Easy Chocolate Tiffin Recipe by turning it into this Mini Egg Tiffin Recipe, which is seriously delicious and combines the robust flavors of chocolate and butter with the crunch of mini eggs. 

My Mini Eggs Tiffin recipe has the perfect texture that just melts in your mouth. The mini eggs that litter here and there give it a burst of flavor that you won't be able to resist.

Ingredients

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

Digestive Biscuits. I use digestive biscuits. When you crush these biscuits, they'll provide a nice crumbly texture to the dessert. You can use shortbread biscuits or graham crackers instead.

Cocoa Powder. Cocoa powder provides a rich chocolate flavor for crushed biscuits. It also gives the whole dessert a darker color, which gives it a reminiscent color of chocolate.

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

Raisins. I like to add raisins because they are generally sweet and can add an extra layer of sweetness to the recipe. Plus, raisins can also give a chewy texture to the dish.

Butter. I use unsalted butter.

Golden Syrup. It provides a caramel-like flavor!

Dark Chocolate. I like it's deep chocolatey flavor.

Milk Chocolate. Milk Chocolate gives this recipe a milder and creamier taste that balances the taste of dark chocolate.

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!

Important: 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 keep this dessert refrigerated to maintain its excellent texture. So, I put leftovers in an airtight container and store them in the fridge for up to 2 weeks.

To freeze this dish, 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

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