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No-Bake Easter Tiffin With Mini Eggs!
This mini egg tiffin recipe is the perfect chocolatey Easter treat that’s no-bake, easy and of course incredibly tasty.
The time has come, mini eggs are back in stock! Hello mini eggs and hello to this delicious Easter tiffin traybake that tastes INSANE!
It’s packed full of rich tea biscuits, crispy cornflakes, smooth chocolate and of course lots of mini eggs! This fridge cake really is so tasty and it’s very easy to make too.
The great thing about this recipe is that you get to keep the oven off! Plus, it’s a simple Easter no-bake dessert that you can make with kids and sweet-toothed adults.
Easter Tiffin
There are many classic Easter treats like this Cornflake Easters Nests recipe and these Shredded Wheat Easter Nests. Or, more unique recipes like this hot cross bun bread and butter pudding!
However, this recipe is a classic fridge cake tiffin with an Easter twist! There’s mini eggs and cornflakes which add a delicious Easter touch. The texture is smooth, crunchy and slightly crispy from the mini eggs.
Why You’ll Like This Recipe
- A great way to use up leftover mini eggs.
- No-bake Easter dessert.
- Perfect recipe to make with kids.
- Hardly any washing up.
- It’s so decadent and rich.
Watch How To Make It
Mini Egg Easter Tiffin Traybake
You can easily scale up (or down) this Easter tiffin recipe depending on how may people you want to serve it too. You can also slice the portions into big chunks or into small bite-sized portions. I usually make enough for 16 medium-sized squares.
I just love this recipe! Even though it’s a mini egg Easter tiffin, you can make this traybake pretty much all year round too. Minus the mini eggs, unless you keep a couple packs to use throughout the year.
This Chocolate Marbled Tiffin (my favourite), Malteser Tiffin or this Creamy Biscoff Tiffin are great alternatives to make throughout the year.
What Size Tin To Use
I made this recipe using a 25cm x 24cm baking tin (9-inch baking tin). You can use a larger or smaller tin.
Using a smaller tin will give you bigger and chunkier tiffin slices. Whilst using a larger tin will give you thinner tiffin slices.
Recipe Ingredients
Below are the few ingredients needed for this recipe:
- Rich Tea Biscuits: You can use rich tea biscuits, digestives or any other biscuit that you prefer. Rich tea biscuits are my favourite as it’s crunchier in texture.
- Butter: Use unsalted butter.
- Golden Syrup: If you don’t have golden syrup, you can use honey. This helps to bind the ingredients together and it adds sweetness. Check out this list of golden syrup alternatives.
- Cocoa Powder: I love using a dark cocoa powder, it adds a delicious richness to the tiffin.
- Chocolate: Use a mixture of milk and dark chocolate to balance out the sweetness. I like to use baking chocolate; 200g milk chocolate and 100g dark chocolate.
- Cornflakes: This addition is optional, but it does add a tasty crunch.
- Mini Eggs: The star of the show! Crushed mini eggs are added to the tiffin mixture. Plus, it’s sprinkled on top for extra decoration.
How To Make A Mini Egg Easter Tiffin
Below is a step-by-step guide on how to make this mini egg Easter tiffin (fridge cake). Full recipe instructions are on the recipe card:
Step One:
Line a baking tin with parchment paper and set it aside for later use.
Add butter, golden syrup, cocoa powder and chocolate to a large mixing bowl. Melt ov