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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 over a low to medium heat in the microwave or on the hob until melted.
Stop the microwave every 10 to 15 seconds and stir thoroughly.
Step Two:
Put rich tea biscuits into a sandwich bag and bash the biscuits until it forms crumbs and larger pieces.
Place mini eggs into a sandwich bag and crush the chocolate until it forms broken chunks.
Pour the cornflakes, crushed biscuits and half of the mini eggs into the melted chocolate mixture. Mix thoroughly until the biscuits and mini eggs are fully coated in the chocolate mixture.
Step Three:
Pour the tiffin mixture into a lined 9″ baking tin and press the mixture down using the back of a spoon until compressed.
TIP: Use a clean spoon to press the tiffin mixture down to prevent sticking.
Step Four:
Sprinkle the remaining crushed mini eggs over the tiffin and gently press it down into the tiffin mixture.
Place the mini egg tiffin in the fridge for at least 1 hour or until set. Depending on your fridge temperature, it may take longer for your tiffin to set completely.
Once set, remove the tiffin from the baking tin and slice it into sections. I usually cut 16 squares.
How Do I Crush Mini Eggs?
To crush mini eggs, put it into a sandwich bag and lay it on a hard surface (like a table). With a rolling pin, bash the mini eggs until it breaks into small chunks.
Avoid placing the mini eggs into a mixing bowl and bashing it or trying to slice each one with a knife! As it’s quite hard in texture, the mini eggs end up flying everywhere. I’ve learnt the hard way!
How To Store A Mini Egg Easter Tiffin
To store, place the mini egg tiffin in an airtight container and leave at room temperature (if you’re eating it within a few hours).
If you’re keeping the tiffin for longer, then you can store it in the fridge and eat within 3 to 5 days.
My Top Tips
Make sure you line the baking tin before starting this recipe, otherwise it will be difficult to remove the tiffin from the tin once it’s set.
If you don’t have parchment paper you can use cling film instead, it’s a good and generally cheaper alternative.
If the chocolate mixture splits, then the temperature was too high. You can add some milk or boiling water to help smooth the mixture out. You can still use the chocolate, only the texture won’t be as smooth. I noticed that using baking chocolate helps to prevent the chocolate mixture from splitting.
If you don’t want to wait hours for your tiffin to set, you can leave the tiffin to chill in the freezer instead of the fridge. It will take roughly 30 to 40 minutes to set.
To get the perfect tiffin slices, use a sharp knife to score the tiffin and pre-mark the slices before you place it in the fridge to set. Once set, you can simply cut along the pre-marked lines. Also, leave the tiffin at room temperature for at least 15 minutes before cutting it.
Don’t crush the biscuits into a fine powder, or you will lose the different textures the biscuits are supposed to add.
Can I Change The Chocolate?
Yes, you can change the chocolate. You can use dark, white and milk chocolate or a combination of all three! You can also use spare Easter egg chocolates.
Be careful when using just white chocolate, you’ll have to change the ratio of butter and sugar otherwise it can split.
Mini Egg Tiffin Recipe Variations
There are so many ways to change the recipe and add or swap ingredients, below are a few examples:
Change The Biscuit: You can use shortbread, malted milk biscuits, chocolate digestives or any other type of biscuit.
Add More Easter Chocolates: You don’t have to stick with mini eggs to make this Easter fridge cake, you can use Smarties, Malteser bunnies and Creme eggs.
Add More Texture: Ingredients like chopped peanuts, raisins, dried apricots and even dried cherries will not only add delicious flavours but extra textures too.
Mini Eggs Recipes
Check out this list of mini egg recipes perfect for Easter below:
- Mini Egg Cookies
- Mini Egg Brownies
- Easter Egg Cheesecake With Mini Egg Decorations
- Mini Egg Cookie Bars
Mini Egg Easter Tiffin (Fridge Cake)
Ingredients
- 350 g Rich Tea Biscuits (Or Digestives)
- 200 g Unsalted Butter
- 3 tbsp Golden Syrup (Or Honey)
- 3 tbsp Cocoa Powder
- 300 g Chocolate (Mix Of Milk & Dark Chocolate)
- 35 g Cornflakes
- 200 g Mini Eggs
Instructions
- 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 over a low to medium heat in the microwave or on the hob until melted.Stop the microwave every 10 to 15 seconds and stir thoroughly.
- Put rich tea biscuits into a sandwich bag and bash the biscuits until it forms crumbs and larger pieces.
- Place the mini eggs into a sandwich bag and crush the chocolate until it forms broken chunks.
- Pour the cornflakes, crushed biscuits and half of the mini eggs into the melted chocolate mixture. Mix thoroughly until the biscuits and mini eggs are fully coated in the chocolate mixture.
- Pour the tiffin mixture into a lined 9″ baking tin and press the mixture down using the back of a spoon until compressed.
- Sprinkle the remaining crushed mini eggs over the tiffin and gently press it down into the tiffin mixture.
- Place the mini egg tiffin in the fridge for at least 1 hour or until set. Depending on your fridge temperature, it may take longer for your tiffin to set completely.
- Once set, remove the tiffin from the baking tin and slice it into sections. I usually cut 16 squares.
Video
Nutrition
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