This Cadbury Creme Egg tiffin recipe is the ultimate no-bake Easter treat, packed with melted chocolate, crunchy biscuits, and gooey chunks of Cadbury Creme Eggs. It's an indulgent fridge cake that's quick to make and perfect for satisfying chocolate cravings. You might also like my Kinder Bueno tiffin recipe!
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Quick Summary - No Bake Creme Egg Tiffin
This creme egg tiffin has become a firm Easter favourite in our house-rich, chocolatey, and so moreish it barely lasts a day in the fridge.
- Beth (Effortless Foodie)
🕒 Ready In: 10 minutes (+ chilling time)
👪 Serves: 12
🍽 Calories: 403
🥣 Main Ingredients: Cadbury Creme Eggs, digestive biscuits (graham crackers), butter, golden syrup (light corn syrup), milk chocolate, dark chocolate, and white chocolate.
📖 Dietary Info: Vegetarian
👌 Difficulty: Easy
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Ideal for Easter celebrations or an easy sweet fix, this no-bake chocolate tiffin takes just 10 minutes to prepare and delivers the perfect mix of creamy, crunchy, and sweet in every bite. If you love Cadbury Creme Egg desserts, this simple traybake is perfect.
Made with everyday ingredients like digestive biscuits (graham crackers), butter, golden syrup, and chocolate, it's a fuss-free recipe that even kids can help make. Plus, there's no oven required-just mix, chill, and slice!
Love Easter treats? Try my mini egg tiffin too!
Jump to:
- Quick Summary - No Bake Creme Egg Tiffin
- ✔️ Why you'll love this creme egg recipe!
- 🛒 Key Ingredients
- Need to substitute an ingredient?
- 📖 Variations
- 🔪 How to make Cadbury creme egg tiffin
- Top Tips
- 🍴 Serving suggestions
- Storage
- ❓ Frequently asked questions
- Troubleshooting Guide
- 🐰 More Cadbury Creme Egg recipes
- Recipe
- 💬 Comments
✔️ Why you'll love this creme egg recipe!
- An easy no-bake Cadbury tiffin recipe.
- Ready in just 10 minutes (plus chilling time).
- The perfect Easter fridge cake for sharing.
- Packed with chocolate, biscuits, and gooey Creme Egg centres.
- A great make-ahead dessert for parties and bake sales.
- Kid-friendly and ideal for beginner bakers.
🛒 Key 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.
Creme Eggs - use mini Creme Eggs for the base and full-size Creme Eggs for the topping; freeze overnight to make slicing easier. Substitutions: caramel-filled eggs, other chocolate eggs, or chopped chocolate bars.
Digestive biscuits (graham crackers) - crushed to create that classic tiffin texture. Substitutions: Rich Tea biscuits, shortbread, or ginger biscuits.
Butter (unsalted butter) - adds richness and helps bind the mixture together. Substitutions: salted butter (reduce added salt) or a plant-based butter alternative.
Golden syrup (light corn syrup) - provides sweetness and helps everything stick together. Substitutions: maple syrup, honey, or agave syrup (flavour will vary slightly).
Chocolate - a mix of milk and dark chocolate for the base, plus white chocolate for the topping. Substitutions: use all milk or all dark chocolate, or dairy-free chocolate if needed.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Mini Egg Tiffin - swap the Creme Eggs for Cadbury Mini Eggs for a crunchy, colourful twist that's perfect for Easter.
- Easter Rocky Road - add a handful of mini marshmallows to turn this into a chewy, chocolatey Easter rocky road.
- Fruit & Nut Tiffin - mix in raisins, sultanas, or chopped nuts (like hazelnuts or almonds) for extra texture and flavour.
- Use up Easter chocolate - leftover Easter eggs work perfectly in place of the chocolate, making this a great reduce-waste bake.
- White Chocolate Version - swap the base for white chocolate for an extra sweet, creamy variation.
- Biscuit Swap - try ginger biscuits for a spiced flavour or shortbread for a richer, buttery base.
🔪 How to make Cadbury creme egg tiffin
Prep: Freeze the creme eggs for at least 2 hours but preferably overnight.
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 lined 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.
Top Tips
- Speed up setting time - pop the tin in the freezer for 30-45 minutes so you can slice and enjoy it sooner.
- Keep it chilled - store your creme egg tiffin in the fridge, especially in warmer weather, to help it stay firm and slice neatly.
- Line your tin well - use baking paper or cling film with some overhang so you can easily lift the tiffin out in one piece before cutting.
- Cut clean slices - use a sharp knife and wipe it between cuts for neat, bakery-style squares.
- Let it soften slightly before serving - take it out of the fridge 5-10 minutes before eating for the best texture and flavour.
🍴 Serving suggestions
Serve this creme egg tiffin with a cup of tea or coffee for the perfect afternoon treat, or enjoy it slightly softened with a scoop of mini egg ice cream for a more indulgent dessert.
It also works brilliantly as part of an Easter dessert board alongside mini egg millionaires shortbread or Easter rocky road for a fun sharing spread.
For bake sales, cut it into small squares and serve with other traybakes like air fryer flapjacks or mini egg brownies to offer a bit of variety.
Storage
Make-Ahead - This creme egg tiffin can be made up to 3 days in advance, making it perfect for Easter prep or parties.
Store - Cut into bars and keep in an airtight container in the fridge for up to 5 days.
Freeze - Freeze the tiffin for up to 3 months. Defrost in the fridge overnight before serving.
❓ 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.
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.
Troubleshooting Guide
If your creme egg tiffin doesn't turn out quite as expected, these simple tips should help you fix it:
Tiffin won't set - This is usually due to too much syrup or butter, or not enough chilling time. Pop it back in the fridge (or freezer) until fully firm before slicing.
Too soft or falling apart - The biscuit-to-chocolate ratio may be off. Next time, add a few more crushed biscuits or slightly reduce the syrup.
Chocolate topping cracking when cut - The tiffin is likely too cold. Let it sit at room temperature for 5-10 minutes before slicing to prevent the top from cracking.
Difficult to cut neatly - Use a sharp knife and wipe it clean between cuts. Slightly warming the knife under hot water can also help.
Creme Eggs too sticky to cut - Freeze them beforehand so they're easier to slice cleanly in half.
🐰 More Cadbury Creme Egg recipes
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Recipe
Easy Cadbury Creme Egg Tiffin
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Ingredients
- 250 g Digestives (Graham Crackers) crushed
- 160 g Mini Creme Eggs frozen for at least 2 hours (preferably overnight)
- 200 g Dark Chocolate broken into pieces
- 100 g Milk Chocolate broken into pieces
- 100 g Butter
- 150 g Golden Syrup (Corn Syrup)
For the topping
- 6 Creme Eggs frozen for at least 2 hours (preferably overnight) and cut in half with a sharp knife
- 30 g White Chocolate melted
Instructions
- Ensure the mini Creme Eggs and full-size Creme Eggs have been frozen for at least 2 hours to make them easier to handle and cut. Line a 20cm (8-inch) square baking tin with clingfilm (plastic wrap) or baking paper (parchment), leaving some overhang for easy removal.160 g Mini Creme Eggs, 6 Creme Eggs
- 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 (Corn Syrup)
- Stir in the crushed digestives and mini creme eggs (you can keep these whole).250 g Digestives (Graham Crackers), 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
- Freeze the mini and full-size Creme Eggs for at least 2 hours to make cutting easier and less messy.
- Line the tin with baking paper or plastic wrap, leaving overhang to lift the tiffin out easily.
- Use a mix of milk and dark chocolate for a balanced flavour (or adjust to taste).
- Chill until fully set before slicing-speed this up with 30-45 minutes in the freezer.
- Let the tiffin sit at room temperature for 5-10 minutes before cutting to prevent cracking.
- Store in the fridge and slice with a sharp knife for neat squares.
Sarah Braha says
Very nice
Art says
This is such a fun recipe! The kids will enjoy making these treats for Easter! Can't wait!
Kechi says
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.
Jess says
Just when I thought cadbury eggs couldn't get any better! Delish!
Casey says
I LOVE LOVE creme eggs so this recipe was perfect! I used shortbread cookies and they turned out so yummy!!!
Andrea says
Oh wow! This sounds incredibly yummy and addictive. A fantastic treat for all.