Easy Cadbury Creme Egg Tiffin
A rich and indulgent no-bake Cadbury Creme Egg tiffin made with crushed biscuits, melted chocolate, golden syrup, and chunks of gooey Creme Eggs. This easy Easter fridge cake is quick to prepare, requires no oven, and delivers the perfect balance of crunchy, creamy, and chocolatey in every bite.
Servings 12
Calories 403kcal
Save this recipe for later?
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.
Nutritional Information (Approximate)
Calories: 403kcal | Carbohydrates: 50g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 155mg | Potassium: 193mg | Fiber: 3g | Sugar: 32g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 4mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
