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Chocolate mini egg tiffin cut into squares.
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5 from 38 votes

Chocolate Tiffin with Mini Eggs

This no-bake mini egg tiffin is the perfect chocolate treat for Easter! Crushed digestive biscuits, melted dark and milk chocolate and sweet golden syrup encase the all-important Cadburys mini eggs in this decadent chocolate delight. Not for the faint-hearted, that's for sure!
Course Dessert
Cuisine British
Prep Time 10 minutes
Setting time 2 hours
Total Time 2 hours 10 minutes
Servings 12
Calories 420kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • 20 cm (8'') Square Baking Tin
  • Cling Film
  • Rolling Pin
  • Mixing Bowl
  • Microwave

Ingredients

Metric - US Customary
  • 250 g Digestives crushed
  • 140 g Mini Eggs
  • 200 g Dark Chocolate
  • 100 g Milk Chocolate
  • 100 g Butter
  • 150 g Golden Syrup

For the topping

  • 100 g Mini Eggs chopped

Instructions

  • Line a 20cm (8 inch) baking tin with cling film.
  • Place the digestives in a large bowl and gently crush with the end of a rolling pin (you could use a food processor or place the digestives in a plastic bag to crush if you prefer). Mix through the mini eggs.
    250 g Digestives, 140 g Mini Eggs
  • Place the dark chocolate, milk chocolate, butter and syrup in a microwavable bowl and melt in the microwave (I do it in 30 second bursts and stir to prevent the mixture from seizing).
    200 g Dark Chocolate, 100 g Milk Chocolate, 100 g Butter, 150 g Golden Syrup
  • Stir the melted chocolate mixture into the crushed digestives and mix thoroughly. Press the tiffin into the prepared tin and smooth down with the back of a heavy spoon. Sprinkle over 100g of chopped mini eggs and press down with a spoon.
    100 g Mini Eggs
  • Refridgerate for 2 hours to set the tiffin before cutting into squares. See notes below for a method to speed the setting process up!

Video

Notes

Lining the tin - always line the tin with clingfilm to ensure you can get the tiffin out of the tin in one piece. Once the tiffin has set you can easily turn out the tiffin onto a board, peel off the clingfilm and cut it into squares.
Setting the tiffin - speed up the setting process by placing the chocolate tiffin in the freezer for 30 minutes, instead of the fridge. I'm impatient so usually use this method!
Variations - there are so many ways to vary this basic recipe. Here are a few suggestions;
  • 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.
 
Nutrition - the nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
    Nutrition Facts
    Chocolate Tiffin with Mini Eggs
    Amount per Serving
    Calories
    420
    % Daily Value*
    Fat
     
    23
    g
    35
    %
    Saturated Fat
     
    11
    g
    69
    %
    Cholesterol
     
    1
    mg
    0
    %
    Sodium
     
    145
    mg
    6
    %
    Potassium
     
    244
    mg
    7
    %
    Carbohydrates
     
    53
    g
    18
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    33
    g
    37
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    11
    IU
    0
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    46
    mg
    5
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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