Mini Egg Tiffin
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Digestives (or Graham Crackers) (crushed)
- 140 g Mini Eggs
- 200 g Dark Chocolate
- 100 g Milk Chocolate
- 100 g Butter
- 150 g Golden Syrup (or honey)
- 100 g Mini Eggs (crushed)
Method
- Line a 20cm (8 inch) square tin with clingfilm or baking paper, leaving some overhang to help lift the tiffin out later.
- In a large bowl, place the crushed biscuits and mini eggs.
- Melt the milk chocolate, dark chocolate, butter, and golden syrup together in the microwave in short bursts (or gently in a pan on the hob), stirring until smooth.
- Pour the melted chocolate mixture over the crushed biscuits and mini eggs, and stir well until everything is evenly coated.
- Spoon the mixture into the lined tin and press it down firmly with the back of a spoon to create an even layer.
- Sprinkle over the crushed mini eggs, pressing them lightly into the top. Chill in the fridge for at least 2 hours, or until fully set, before lifting out and cutting into squares.