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 photo 1 Easter Tiffin](https://i0.wp.com/www.thefarmm.co.uk/wp-content/uploads/2024/03/Easter-Tiffin-photo-1-scaled.jpg?fit=1920%2C2560&ssl=1)
Ingredients
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
Method
- Line a 9x9 inch square tin with baking parchment.
- Melt the golden syrup, butter, and chocolate in the microwave, checking regularly and stirring often.
- 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.
- Add the crushed mix to the chocolate mix along with the Rice Krispies. Stir to fully cover with the chocolate.
- Pour into the lined tin and press down firmly into the corners. Set aside whilst you make the topping.
- Break the remaining 40g mini eggs using the bag and rolling pin method.
- 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.
- Sprinkle over a handful of mini egg and put in the fridge to set.
- Once the chocolate has set, cut the tiffin using a hot knife.