Mrs Jones's Kitchen logo

menu icon
search icon
×

Easter Tiffin

By | Published: | Modified:

TO THE RECIPE Show me the Video

This Easter tiffin recipe is an easy no bake Easter treat made with chocolate and biscuits and decorated with mini eggs. You can also make this recipe with leftover chocolate Easter eggs for a delicious no bake chocolate traybake to enjoy after Easter!

overhead view of Easter tiffin with a small bowl of mini Easter eggs to the left, other mini eggs scattered around and over the tiffin

One of my all time favourite no bake cakes is chocolate tiffin, so when I was faced with various Easter eggs to use up including some Cadbury’s mini eggs left from making these mini egg brownies, I thought an Easter egg tiffin was the perfect recipe to use them up!

Jump to:

Why we love this recipe

  • Mini Egg tiffin is a delicious and easy no bake Easter tray bake that is fun to make with kids and is an easy recipe for leftover Easter eggs.
  • It’s an easy recipe – melt mix and place in the fridge to set. No cooking, no complicated ingredients or methods, and you can lick the spoon afterwards!
  • You need just 5 ingredients to make this fridge cake recipe.
  • Traditional chocolate tiffin has a melted chocolate layer on top, but to keep the cost down I have decorated it instead with roughly chopped mini chocolate eggs and Cadbury’s mini eggs. The chocolate flavour of the base comes from cocoa powder and golden syrup, a combination often used for chocolate cornflake cakes.

Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

  • Biscuits / cookies – use any biscuits / cookies you like, from Digestive biscuits as I have used here, to chocolate biscuits, shortbread or even oat biscuits.
  • Chocolate – I have used a combination of leftover Easter eggs: Cadbury’s mini eggs, Caramilk eggs and plain chocolate eggs. However you can use other mini eggs, filled or not filled, or broken up large Easter eggs.
    • Using chocolate instead of chocolate eggs: Use the same weight of plain chocolate or milk chocolate. White chocolate wouldn’t work as well with the cocoa mixture.
  • Chocolate Eggs – I like to use Cadbury’s mini eggs for their pretty colours, but you can use any mini Easter eggs you like.
  • Golden syrup – this British inverted sugar syrup is essential to make the base of the tiffin and I don’t recommend using honey or maple syrup. You can use Tate and Lyle Golden Syrup if you are in the UK, CSR Golden Syrup if you are in Australia, or Chelsea Golden Syrup in NZ. Or use supermarket own brand golden syrup.
  • Cocoa powder – whatever cocoa powder you have to hand. Just don’t use drinking chocolate powder as that will make the tiffin too sweet.
  • Butter – unsalted butter or margarine.
ingredients needed to make the recipe weighed out and placed in individual bowls

How to make Easter tiffin

Please scroll down to the recipe card at the end of the post for the full recipe.

  1. Add the butter or margarine, cocoa powder and golden syrup to a medium sized saucepan and heat over a gently heat until the butter has melted. Leave to cool slightly.
  2. Tip the biscuits into a large mixing bowl and crush them with your hands or the end or a rolling pin.
butter, cocoa powder and golden syrup in a medium sized saucepan.
Crushing biscuits with a rolling pin.
  1. TIP: you want to leave some larger chunks of biscuit rather than them all be crushed for a better texture.
  2. Roughly chop your leftover Easter eggs or chocolate.
The crushed digestive biscuits, some pieces larger than others.
Roughly chopping mini eggs and small Easter eggs.
  1. Add the eggs or chocolate to the biscuit crumbs.
  2. Pour the melted butter and cocoa mixture over the biscuits.
The roughly chopped chocolate eggs added to the biscuit crumbs.
The melted cocoa mixture poured over the biscuits and chocolate eggs.
  1. Stir well to coat everything in the cocoa mixture.
  2. Tip in to a lined tin and press down to a smooth flat surface.
The tiffin appearance once stirred and all combined.
The chocolate tiffin pressed down into a lined square baking tin.
  1. Sprinkle over roughly chopped mini eggs then place in the fridge to set.
close up overhead of the chocolate slice to show the Cadburys mini eggs and other Easter egg decoration

FAQ

Does tiffin freeze well?

You can freeze tiffin, but make sure to wrap it well in a couple of layers of greaseproof paper before placing it in a sealable bag or container to prevent it from tasting of other foods that are in your freezer. Freeze for up to 6 weeks.

Do I need to store tiffin in the fridge?

If the weather is cold, you can store it in a cool place at room temperature. Otherwise if the weather is hot I recommend storing the tiffin in the fridge.

My recipe tips

  • You want to leave some chunks of biscuit rather than crushing all the biscuit to crumbs to give texture to the Easter slice.
  • Leave the butter-cocoa mixture to cool for a couple of minutes before pouring over the chopped eggs or chocolate, otherwise it will melt them completely and it’s a nice contrast to have chunks of chocolate in the tiffin.
Budget Tip Box

Cereal

– if you have any leftover cereal like cornflakes or rice krispies, substitute a handful for 50g / ¼ c of biscuits.

Serving ideas / leftover tiffin

I would be very surprised if you had any leftover tiffin – it is so moreish – but if you find yourself with a couple of pieces sat around, you can make them into one of these simple dessert ideas:

  1. Crumble them over a scoop of ice cream, delicious with most flavours, from vanilla to passionfruit ice cream.
  2. Top some plain yogurt with strawberry compote and sprinkle some tiffin over.

Make ahead/storage

  • Fridge: Chocolate tiffin keeps in the fridge in an airtight container for up to 5 days. After this time it can become soft.
  • Freezer: Wrap the Easter tiffin well and freeze for up to 6 weeks.

Why not try…

You may also like these other Easter recipes:

Or these no bake treats. I just love no bake!

cut up tiffin with one square at an angle to show the biscuit pieces in the chocolate

Easter Tiffin

Author: Robyn

This easy no bake Easter chocolate tiffin recipe with crunchy biscuits is a simple budget Easter tray bake and is also a delicious recipe for using leftover Easter eggs!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Chilling time in fridge 2 hours
Total Time 2 hours 10 minutes
Course afternoon tea, baking
Cuisine International
Servings 16 squares
Calories 176 kcal

Equipment

  • 1 20cm x 20cm (8" x 8") square baking tin

Ingredients
  

  • 125g (½ c) margarine or butter
  • 1½ tablespoons cocoa powder
  • 2 tablespoons golden syrup
  • 200g (2 c) digestive biscuits or other biscuits
  • 100g (3½ oz) Chocolate Eggs / chocolate / Easter eggs
  • 75g (2¾ oz) mini eggs for the top

Instructions
 

  • Line a 20cm x 20cm (8" x 8") square tin with baking paper.
  • Place the margarine / butter in a medium saucepan with the cocoa powder and golden syrup and heat over a low heat, stirring occasionally, until the margarine has melted. Leave to cool slightly.
  • Meanwhile, crush the biscuits. I find the easiest way to do this is to tip the biscuits in to a large mixing bowl and gently crush them with the end of a wooden rolling pin. You can use your hands to do this instead if you prefer. Leave the biscuit in chunks rather than all crumbs.
  • Roughly chop the leftover Easter eggs or chocolate.
  • Add the roughly chopped eggs or chocolate to the biscuit pieces.
  • Pour the slightly cooled melted butter and cocoa mixture over the biscuits and chocolate.
  • Stir well to coat everything in the cocoa mixture.
  • Tip in to the lined tin and press down to a smooth flat surface.
  • Sprinkle over roughly chopped mini eggs then place in the fridge to set.
  • Once set slice in to squares.
  • Best stored in the fridge.

Video

Notes

Biscuits / cookies – use any biscuits / cookies you like, from Digestive biscuits as I have used here, to chocolate biscuits, shortbread or even oat biscuits.
Chocolate – I have used a combination of leftover Easter eggs: Cadbury’s mini eggs, Caramilk eggs and plain chocolate eggs. However you can use other mini eggs, filled or not filled, or broken up large Easter eggs.
  • Using chocolate instead of chocolate eggs: Use the same weight of plain chocolate or milk chocolate. White chocolate wouldn’t work as well with the cocoa mixture.
Chocolate Eggs – I like to use Cadbury’s mini eggs for their pretty colours, but you can use any mini Easter eggs you like.
Golden syrup – This British inverted sugar syrup is essential to make the base of the tiffin and I don’t recommend using honey or maple syrup. You can use Tate and Lyle Golden Syrup if you are in the UK, CSR Golden Syrup if you are in Australia, or Chelsea Golden Syrup in NZ. Or use supermarket own brand golden syrup.
Cocoa powder – Whatever cocoa powder you have to hand. Just don’t use drinking chocolate powder as that will make the tiffin too sweet.
Butter – both butter or margarine work in this recipe.
You want to leave some chunks of biscuit rather than crushing all the biscuit to crumbs to give texture to the Easter slice.
Leave the butter-cocoa mixture to cool for a couple of minutes before pouring over the chopped eggs or chocolate, otherwise it will melt them completely and it’s a nice contrast to have chunks of chocolate in the tiffin.

Nutrition

Calories: 176kcalCarbohydrates: 19gProtein: 2gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 143mgPotassium: 50mgFiber: 1gSugar: 11gVitamin A: 292IUVitamin C: 0.2mgCalcium: 24mgIron: 1mg
Keyword leftover Easter eggs, no bake Easter, Tiffin recipe

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

«
»

Reader Interactions

Let me know your thoughts!

Your email address will not be published. Required fields are marked *

Recipe Rating