An easy no-bake chocolate tiffin recipe with Cadbury creme eggs! The perfect chocolate treat for Easter and beyond!
This delicious creme egg tiffin needs just 10 minutes of prep and is the perfect balance of rich chocolate, biscuity crunch, and creamy sweetness. You might also like my Kinder Bueno tiffin recipe!
Smooth melted chocolate is combined with sweet golden syrup and butter before crushed digestive biscuits and mini creme eggs are added to make the tiffin base.
To make it look pretty, the tiffin is topped with halved frozen full-sized creme eggs before being drizzled with melted white chocolate!
The ultimate Easter treat for creme egg lovers!
👩🍳 Love tiffin? Try my mini egg tiffin too!
Jump to:
✔️ Why you'll love this recipe!
Here's why this is the best no-bake creme egg recipe!
- An easy no-bake chocolate treat for Easter.
- Perfect for dessert, parties, and buffets.
- Change up the chocolates.
- Loved by kids and adults alike.
🛒 Ingredient notes
- Creme Eggs - you'll need mini creme eggs for the base and full-size creme eggs for the topping. Freeze the creme eggs overnight to make cutting them in half easier!
- Digestives - crushed with a rolling pin. You could also use Rich Tea, shortbread, or ginger biscuits.
- Butter - unsalted is best.
- Golden Syrup - helps to stick everything together and provides sweetness.
- Chocolate - you'll need milk and dark chocolate for the base and white chocolate for the top.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the butter, syrup, and chocolate in a large microwaveable bowl and melt in the microwave. I do this in 30-second increments, stirring in between.
Two: Set the melted chocolate mixture aside for 5 minutes to cool.
Three: Stir in the crushed digestives and mini creme eggs (you can keep these whole).
Four: Press the tiffin into a 20cm square baking tin.
Five: Using a sharp knife, cut the full-sized creme eggs in half and melt the white chocolate in the microwave in a small bowl.
Six: Place the halved creme eggs on top of the tiffin, pressing them into the chocolate tiffin mixture slightly. Drizzle with the melted chocolate. Place in the fridge to set for at least 2 hours before cutting into bars.
💭 Expert tips
- To speed up the setting process (meaning you can tuck in quicker!), place the tin in the freezer for 45 minutes, before cutting it into bars.
- Store the tiffin in the fridge, especially if it's warm.
- Always line the tin with baking paper or cling film to ensure you can easily remove the tiffin from the tin in one piece. Once the tiffin is set you can turn out the tiffin onto a board, peel off the baking paper or clingfilm and cut it into squares.
🍴 Serving suggestions
Chocolate tiffin is great to serve at parties, buffets, and bake sales, as it can be made up to 3 days ahead!
📖 Variations
- Use mini eggs instead of creme eggs and make mini egg tiffin!
- Add marshmallows and make Easter Egg Rocky Road.
- Add a handful of raisins or sultanas, or how about some chopped nuts?
- Use Easter egg chocolate to make the tiffin.
🥡 Storage
Make-Ahead: Tiffin can be made up to 3 days ahead.
Store: Cut the tiffin into bars and store it in the fridge, in an airtight container. It will keep for up to 5 days,
Freeze: Freeze the chocolate tiffin for up to 3 months.
❓ Frequently asked questions
The main difference between chocolate tiffin and rocky road is marshmallows. Rocky road contains marshmallows and tiffin does not.
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.
Creme eggs made by Cadbury consist of a milk chocolate shell with soft fondant center. They taste very sweet.
The secret is to freeze the creme eggs overnight so that they don't collapse on cutting. Take them out of the freezer and cut down the seam with a very sharp knife. Try to do this as quickly as possible so they don't thaw out and become too soft to cut.
😋 More no-bake treats
- Biscoff Tiffin
- Chocolate Orange Tiffin
- Honeycomb Crunchie Tiffin
- White Chocolate Tiffin
- Malteser Tiffin
🐰 Easter recipes
- Mini Egg Cookie Bars
- Slow Cooker Creme Egg Pudding
- Air Fryer Creme Egg Croissants
- Creme Egg Blondies
- Creme Egg Brownies
- Mini Egg Ice Cream
- Mini Egg Cookies
- Simnel Cake Muffins
- Hot Cross Bun Bread and Butter Pudding
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!
Recipe
Easy Cadbury Creme Egg Tiffin
Ingredients
- 250 g Digestives crushed
- 160 g Mini Creme Eggs frozen for at least 2 hours
- 200 g Dark Chocolate broken into pieces
- 100 g Milk Chocolate broken into pieces
- 100 g Butter
- 150 g Golden Syrup
For the topping
- 6 Creme Eggs frozen for at least 2 hours and cut in half
- 30 g White Chocolate melted
Instructions
- Place the butter, syrup, and chocolate in a large microwaveable bowl and melt in the microwave. I do this in 30-second increments, stirring in between. Set aside to cool for 5 minutes.200 g Dark Chocolate, 100 g Milk Chocolate, 100 g Butter, 150 g Golden Syrup
- Stir in the crushed digestives and mini creme eggs (you can keep these whole).250 g Digestives, 160 g Mini Creme Eggs
- Press the tiffin into a 20cm square baking tin, which has been lined with baking paper or cling film.
- Place the halved creme eggs on top of the tiffin, pressing them into the chocolate tiffin mixture slightly. Drizzle with the melted chocolate.6 Creme Eggs, 30 g White Chocolate
- Place in the fridge to set for at least 2 hours before cutting into bars.
Notes
- To speed up the setting process (meaning you can tuck in quicker!), place the tin in the freezer for 45 minutes, before cutting into bars.
- Store the tiffin in the fridge, especially if it's warm!
- Always line the tin with baking paper or cling film to ensure you can easily remove the tiffin from the tin in one piece. Once the tiffin is set you can turn out the tiffin onto a board, peel off the baking paper or clingfilm and cut it into squares.
Andrea
Oh wow! This sounds incredibly yummy and addictive. A fantastic treat for all.
Casey
I LOVE LOVE creme eggs so this recipe was perfect! I used shortbread cookies and they turned out so yummy!!!
Jess
Just when I thought cadbury eggs couldn't get any better! Delish!
Kechi
Am loving this fancy chocolate treat! Loving the idea of freezing the creme egg overnight, definitely going to give this a shot! Thanks for sharing.
Art
This is such a fun recipe! The kids will enjoy making these treats for Easter! Can't wait!
Sarah Braha
Very nice