This no bake chocolate mini egg tiffin recipe is an absolute breeze to whip up, and provides a tasty snack in minutes!
It’s versatile enough that no matter what goodies you have in the cupboard, throw them into the mix and each time you’re rewarded with a chocolate-y mouthful of heaven.
Chocolate Mini Egg Tiffin Recipe
Ingredients
- 200g Milk Chocolate
- 100g Butter (Cubed)
- 40g Golden Syrup
- 12 Biscuits (Rich Tea work well)
- 100g Raisins
- 200g Mini Eggs
Method
- Line a shallow tin with 2 long sheets of greaseproof paper (in a criss cross pattern).
- 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.
- 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.
- 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.
- 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.
- 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!).
If you’re craving more Easter sweet treats, check out our Spiced Easter egg Biscuit Recipe for tips on how to make your own orange curd.
Love as always,
