A Classic Treat for Easter: No-Bake Mini Egg Chocolate Tiffin

Indulge in the timeless delight of mini eggs with our beloved family recipe for a simple yet scrumptious no-bake chocolate tiffin, curated by our esteemed Chef Sophie. As Easter approaches, there’s no better way to celebrate the season than with a sweet treat that’s sure to please everyone.

A Timeless Tradition

Mini eggs hold a special place in our hearts, evoking memories of Easter hunts and joyful gatherings with loved ones. To honor this cherished tradition, we’re excited to share our family’s favorite recipe for a no-bake chocolate tiffin, expertly crafted by Chef Sophie.

Easter Tiffin


200g Milk Chocolate
100g Butter
75g Golden Syrup
150g Digestives
120g Mini Eggs
50g Rice Krispies

For the topping
200g Milk chocolate
40g Mini Eggs


  1. Line a 9x9 inch square tin with baking parchment.
  2. Melt the golden syrup, butter, and chocolate in the microwave, checking regularly and stirring often.
  3. Crush the digestive biscuits and mini eggs by placing them in a food bag and using a rolling pin to break them - you want these to still be quite big.
  4. Add the crushed mix to the chocolate mix along with the Rice Krispies. Stir to fully cover with the chocolate.
  5. Pour into the lined tin and press down firmly into the corners. Set aside whilst you make the topping.
  6. Break the remaining 40g mini eggs using the bag and rolling pin method.
  7. Melt the chocolate in a bowl over a pan of hot water, until fully melted. Pour this over the top of the tiffin making sure to get the corners.
  8. Sprinkle over a handful of mini egg and put in the fridge to set.
  9. Once the chocolate has set, cut the tiffin using a hot knife.