This easy Easter Tiffin with Mini Eggs is your next favorite no-bake dessert for the Easter season! It has that excellent buttery and chocolatey taste that is made even better with those Cadbury mini eggs filled with a satisfying crunch and sweet flavor.
For more easy tiffin recipes, check Easy Chocolate Tiffin Recipe.
The tiffin recipe mixes butter, syrup, and loads of milk and dark chocolate, so you can only imagine how delicious and heavenly each slice of this dish would be! It has a gooey 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.
Easter season is just around the corner. Along with finding nicely colored eggs in your backyard, it will also be a great idea to serve dessert with chocolatey mini eggs.
Serve this Easter egg tiffin for brunch or after dinner, or Easter-themed parties as a dessert! You’ll never regret matching the theme of Easter with this delightful homemade dessert.
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Why Does This Recipe Work?
- Compared to other Easter desserts, this recipe is relatively quick and easy to make at home. You don’t need any fancy kitchen equipment to perfect this recipe. You’ll have something sweet and delightful in no time!
- This is such a festive-themed dessert that can match the whole Easter season. The colorful eggs on top just scream EASTER HOLIDAY in a fun and creative way.
- This dessert will surely wow your whole family and guests since it mixes the delicious flavors of chocolate and mini eggs uniquely and tastefully. You’ll never hear any complaints around the table, but rather a request for a second serving!
- This is a freezer-friendly recipe you can keep for a long time. Hence, you’ll have a longer time to enjoy this dessert!
- What a versatile recipe this one is. You can change some ingredients and add more to match your taste. You can even get more creative by adding lots of decorative treats!
- This Mini Egg Tiffin Recipe is extremely delicious and combines the robust flavors of chocolate, butter, and syrup with the crunch of mini eggs. It’s an incredible way to satisfy your sweet tooth.
- You can double the recipe and make large batches to have more servings. It’s such a great dish for sharing indeed!
- This is a child-friendly recipe! Children will enjoy helping you make this dessert and will really have a good time crushing biscuits and decorating with Mini Eggs.
- This is a no-bake recipe, the perfect option for those who don’t have an oven at home!
- This recipe is the perfect way to use any leftover easter eggs or leftover easter chocolate you still have.
Ingredients
Digestive Biscuits. Digestive biscuits give this dish a slightly sweet, buttery flavor that compliments the chocolates in this recipe. When you crush these biscuits, they’ll provide a nice crumbly texture to the dessert. You may use rich tea biscuits 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.
Raisins. Raisins 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. Unsalted butter helps mix the dry ingredients to form a chewy and dense texture. It also complements the flavors of the chocolate, giving a creamy and delicate taste.
Golden Syrup. Golden syrup helps smoothen the texture of the tiffin, and it also provides a caramel-like flavor!
Dark Chocolate. Dark Chocolate is a must-have if you want your tiffin to have a 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. Chocolate Mini Eggs not only give a sweet flavor but also give this whole dish a creative and festive touch that is perfect for Easter! I used Cadbury’s mini eggs; however, feel free to use any brand you like.
How to Make Easter Tiffin with Mini Eggs
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, then refrigerate for 30 minutes or until firm.
Seven: Use a sharp knife to slice it into squares and serve!
Top Tips!
- Let the tiffin chill in the fridge completely before cutting into it; otherwise, it will be too soft and crumble.
- Use high-quality ingredients to get the best possible flavor. Choose a good quality cocoa powder and golden syrup.
- Use a food processor to blitz the digestive biscuits into crumbs.
- When melting chocolate, it’s crucial to do it slowly and gently to avoid burning the chocolate’s texture. Use a double boiler or a heatproof bowl set over a saucepan or pot of simmering water. Constantly stir the chocolate until it’s melted and smooth.
Recipe Variations
- Add chopped nuts such as almonds, hazelnuts, or pistachios to your chocolate tiffin for a crunchy texture and a nutty flavor. You can also add some dried fruit.
- Substitute the digestive biscuits in the recipe for gluten-free biscuits to make the tiffin gluten-free.
- You can add a few drops of vanilla extract to the wet ingredients.
- Crush Oreo cookies instead of digestive biscuits, and mix them into the chocolate and butter mixture. You can also add mini marshmallows and rocky road touches.
- Use white chocolate instead of dark one.
- To make easter rocky road, just add some mini marshmallows.
- You can substitute the mini eggs for creme eggs, or Maltesers.
Serving Suggestions
A warm mug of hot chocolate will surely pair well with the rich, chocolatey flavors of this Easter treat.
To satisfy your sweet tooth, a scoop of your favorite ice cream flavor will also complement this sweet dessert well! A cup of your go-to tea or coffee is a classic pairing with sweet treats like this recipe and can help balance out the sweetness of your dessert.
Storage
To store: Keep this dessert refrigerated to maintain its excellent texture. Put leftovers in an airtight container and store them in the fridge for up to 2 weeks.
To freeze this dish, wrap it first in three layers of cling wrap before storing it in the freezer; it will last for up to 3 months. The Mini Eggs will probably lose their colorful hues when stored for a long time, but they will still be safe to eat.
Recipe FAQs
Yes, you can make this recipe ahead of time and store it in the fridge or freezer until you’re ready to serve it.
Yes, you can use different types of biscuits in the recipe, like shortbread biscuits or graham crackers.
The main difference between them is marshmallows. Rocky road must have marshmallows when tiffin doesn’t. Also, tiffin usually has dried fruits such as raisins or sultana.
1- Take the tiffin out of the fridge 10 – 15 minutes before cutting it.
2- 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).
More Easter Recipes
Easy desserts
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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 Easter 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 Easter 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.
- Use high-quality ingredients to get the best possible flavor. Choose a good quality cocoa powder and golden syrup.
- Use a food processor to blitz the digestive biscuits into crumbs.
- When melting chocolate, it’s crucial to do it slowly and gently to avoid burning the chocolate’s texture. Use a double boiler or a heatproof bowl set over a saucepan or pot of simmering water. Constantly stir the chocolate until it’s melted and smooth.
Lara
YUM!! It’s delicious and so easy to put together. Thanks.
Alexandra
Can I use cornflakes instead of biscuits?
Radwa
No, I don’t think so.
Becky
These chocolate tiffins are so festive and delicious.
Radwa
Glad that you liked them.