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.