Chocolate Mini Egg Tiffin Recipe

200g Milk Chocolate 

100g Butter (Cubed)

40g Golden Syrup 

12 Biscuits (Rich Tea work well)

100g Raisins

200g Mini Eggs

1. Line a shallow tin with 2 long sheets of greaseproof paper (in a criss cross pattern).
2. Put the chocolate and butter in a heatproof bowl over a saucepan of gently simmering water. Stir together with a wooden spoon until it completely melts and is smooth and glossy. 
3. Remove from the heat and add the golden syrup. Mix together until fully combined and then leave to cool at room temperature for about 15 minutes. 
4. Use a rolling pin to crush the biscuits, into different sized pieces. Gently crush half of the mini eggs into smaller chunks and stir both into the cooled chocolate mixture along with the raisins.
5. Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hour. 
6. Remove from the tin and cut into 9 slices to serve.

You Chocolate Mini Egg Tiffin Recipe will keep for up to 1 week in an airtight container (if you don’t eat them all immediately!).