This easy mini egg tiffin recipe is a no-bake Easter favourite, combining crunchy biscuits, rich chocolate, and colourful Cadbury mini eggs. Quick and easy to make, it's the perfect treat for parties, bake sales and lunchboxes, just like my mini egg millionaires shortbread!
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A Quick Look At The Recipe
✅ Recipe Name: Mini Egg Tiffin
🕒 Ready In: Prep - 10 minutes, Chilling Time - 2 hours
👪 Serves: 12
🍽 Calories: 420
🥣 Main Ingredients: Digestives, Butter, Chocolate, Golden Syrup, Mini Eggs
📖 Dietary Info: Vegetarian
👌 Difficulty: Easy
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Regular readers will know just how much I adore chocolate tiffin and biscuit cakes, and this easy mini egg slice has quickly become one of my all-time favourites.
The Cadbury mini eggs, combined with crunchy crushed digestives, add the perfect contrast to the sweet, silky chocolate layer. Each bite is pure indulgence-Easter tiffin heaven in a slice!
If you love mini egg recipes, you'll find plenty more on the blog, including mini egg rice krispie squares, air fryer mini egg shortbread, mini egg mars bar slice, and mini egg traybake cake.
Such a fun recipe. Next time I am going to try adding chopped apricots suggested in the variations. I think that would be just divine!
- Jen
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✔️ Why should you try it?
- Quick and easy no-bake chocolate tiffin that comes together in minutes
- Fun for kids to help with crushing biscuits and adding colourful mini eggs
- Rich, gooey, and indulgent biscuit cake perfect for chocolate lovers
- Can be made up to five days in advance, ideal for Easter treats or homemade gifts
- Versatile and shareable, great for lunchboxes, parties, or afternoon tea
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Digestive Biscuits - Use rich tea biscuits or, in the US, graham crackers for a similar crunch and flavour in this biscuit cake.
Mini Eggs - Any brand works as long as they have a thin, crisp sugar shell for that signature crunch.
Chocolate - A mix of milk and dark (70% cocoa) chocolate gives the best balance of rich flavour without being overly sweet.
Butter - Unsalted butter lets the chocolate flavour shine and keeps the sweetness balanced.
Golden Syrup - Adds sweetness and helps bind the tiffin together, with light corn syrup or honey as good US substitutes.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Swap half of the digestive biscuits for ginger biscuits or shortbread to add extra flavour and a slightly different biscuit cake texture.
- Use all dark chocolate for a richer, less sweet mini egg tiffin that's perfect for adults and dark chocolate lovers.
- Stir in 50g of raisins, sultanas, or chopped dried apricots for a fruity contrast to the chocolate.
- Add a handful of chopped macadamia nuts, hazelnuts, or almonds for a nutty crunch and extra texture.
- Replace the mini eggs with Maltesers, Smarties, or a mix of chocolate-coated sweets to make this tiffin suitable for any time of year, not just Easter.
- Pour a layer of melted milk or white chocolate over the top before adding the chopped mini eggs for an extra chocolatey finish and a more decorative topping.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Line a 20cm (8 inch) square tin with clingfilm or baking paper, leaving some overhang to help lift the tiffin out later.
Two: In a large bowl, crush the digestive biscuits (I use the end of a rolling pin) so you have a mix of fine crumbs and larger chunks for that classic biscuit cake texture. Stir in 140g of the mini eggs and set aside.
Three: Melt the milk chocolate, dark chocolate, butter, and golden syrup together in the microwave in short bursts (or gently in a pan on the hob), stirring until smooth.
Four: Pour the melted chocolate mixture over the crushed biscuits and mini eggs, and stir well until everything is evenly coated.
Five: Spoon the mixture into the lined tin and press it down firmly with the back of a spoon to create an even layer.
Six: Sprinkle over the remaining 100g of crushed mini eggs, pressing them lightly into the top. Chill in the fridge for at least 2 hours, or until fully set, before lifting out and cutting into squares.
Top Tips
- Always line your tin with cling film or baking paper with overhang so you can easily lift the tiffin out in one piece before slicing.
- Crush the biscuits to a mix of crumbs and chunks for the best biscuit cake texture. Too fine and the tiffin can become dense.
- Press the mixture down firmly into the tin using the back of a spoon to prevent air gaps and help it set neatly.
- If you're short on time, pop the tiffin in the freezer for 30 minutes to speed up the setting process before cutting.
- Let the tiffin sit at room temperature for 5-10 minutes before slicing to prevent the chocolate from cracking.
- Use good quality chocolate, as it's the main flavour in this no-bake treat and really makes a difference.
🍴 Serving suggestions
This mini egg tiffin is perfect served in small squares with a cup of tea or coffee for an easy afternoon treat.
It makes a colourful addition to an Easter dessert table alongside Cadbury Creme Egg brownies and cupcakes, and is just as handy popped into lunchboxes as a chocolate biscuit snack.
You can even wrap pieces in baking paper and ribbon for a simple homemade gift.
Storage
Store - keep the mini egg tiffin in an airtight container in the fridge for up to 5 days to maintain its firm texture and fresh chocolate flavour.
Freeze - cut into squares, wrap well, and freeze for up to 3 months. Defrost in the fridge overnight before serving.
Make-Ahead - this is a great make-ahead Easter treat and can be prepared several days in advance, ready to slice and serve when needed.
❓ Frequently asked questions
Mini eggs can be quite hard, so the easiest way to crush them is to place them in a sealed food bag and gently bash them with a rolling pin. Use firm taps rather than heavy hits so you get a mix of smaller pieces and chunks rather than dust. You can also pulse them briefly in a food processor, but be careful not to overdo it or they'll turn into powder.
1. Line the tin with baking paper or clingfilm so that the tiffin, once set, can be removed to a chopping board.
2. Take the tiffin out of the fridge (or freezer) 20 minutes before cutting it into squares.
3. Use a sharp knife to cut long strips, then turn the chopping board around 180 degrees and cut long strips the other way.
Chill in the fridge for at least 2 hours, or overnight for the cleanest slices and best texture.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Tiffin is too soft or won't set | Make sure the chocolate mixture is properly cooled before mixing with biscuits. Chill in the fridge for at least 2 hours, or freeze for 30 minutes to speed up setting. |
| Tiffin cracks when cutting | Let it sit at room temperature for 5-10 minutes before slicing, and use a sharp knife, wiping it clean between cuts. |
| Tiffin sticks to the tin | Always line the tin with cling film or baking paper with overhang, so you can lift it out cleanly before cutting. |
More Tiffin Recipes
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Recipe
Mini Egg Tiffin
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Equipment
- Cling Film
Ingredients
- 250 g Digestives (or Graham Crackers) crushed
- 140 g Mini Eggs
- 200 g Dark Chocolate
- 100 g Milk Chocolate
- 100 g Butter
- 150 g Golden Syrup (or honey)
For the topping
- 100 g Mini Eggs crushed
Instructions
- Line a 20cm (8 inch) square tin with clingfilm or baking paper, leaving some overhang to help lift the tiffin out later.
- In a large bowl, place the crushed biscuits and mini eggs.250 g Digestives (or Graham Crackers), 140 g Mini Eggs
- Melt the milk chocolate, dark chocolate, butter, and golden syrup together in the microwave in short bursts (or gently in a pan on the hob), stirring until smooth.200 g Dark Chocolate, 100 g Milk Chocolate, 100 g Butter, 150 g Golden Syrup (or honey)
- Pour the melted chocolate mixture over the crushed biscuits and mini eggs, and stir well until everything is evenly coated.100 g Mini Eggs
- Spoon the mixture into the lined tin and press it down firmly with the back of a spoon to create an even layer.
- Sprinkle over the crushed mini eggs, pressing them lightly into the top. Chill in the fridge for at least 2 hours, or until fully set, before lifting out and cutting into squares.100 g Mini Eggs
Notes
- Replace half of the digestive biscuits with ginger biscuits or shortbread.
- Use all dark chocolate if you are serving this to an adult audience.
- Add in 50 g of raisins or chopped dried apricots for a fruity hit.
- A handful of chopped macadamia nuts give the tiffin a nutty crunch.
- Substitute the mini eggs for Maltesers or smarties. Or use a combination of chocolate-coated candy.
- Top the tiffin with a layer of smooth melted milk chocolate before sprinkling on the chopped mini eggs. You could even be bold and use white chocolate which would provide a really lovely visual colour contrast.
Jill says
Can't go wrong with a festive, chocolate dessert like this. I'm a sucker for those Cadbury mini eggs every year!
Eb Gargano | Easy Peasy Foodie says
YUM! We make something similar in our house and it's soooo good! Eb 🙂
Midge @ Peachicks' Bakery says
So pretty! And I am definitely going to make a dairy free version of this now i know I can get hold of some suitable mini eggs!!
Sisley White says
Oh absolutely my cup of tea! I could eat this all day and every day!
Jacqui – Recipes Made Easy:Only Crumbs Remain says
What a great idea to include mini eggs in tiffin So perfect for an Easter treat.
Stacy L Roman says
These look fantastic , pinned to try at Easter time, followed on Pinterest, FB and IG thanks for including me in the Linky party -https://wedishitup.com/