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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

Easter Tiffin

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 3 votes
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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

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