Easy Cadbury Creme Egg Tiffin
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- 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
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- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Digestives (Graham Crackers) (crushed)
- 160 g Mini Creme Eggs (frozen for at least 2 hours (preferably overnight))
- 200 g Dark Chocolate (broken into pieces)
- 100 g Milk Chocolate (broken into pieces)
- 100 g Butter
- 150 g Golden Syrup (Corn Syrup)
- 6 Creme Eggs (frozen for at least 2 hours (preferably overnight) and cut in half with a sharp knife)
- 30 g White Chocolate (melted)
Method
- Ensure the mini Creme Eggs and full-size Creme Eggs have been frozen for at least 2 hours to make them easier to handle and cut. Line a 20cm (8-inch) square baking tin with clingfilm (plastic wrap) or baking paper (parchment), leaving some overhang for easy removal.
- Place the butter, syrup, and chocolate in a large microwaveable bowl and melt in the microwave. I do this in 30-second increments, stirring in between. Set aside to cool for 5 minutes.
- Stir in the crushed digestives and mini creme eggs (you can keep these whole).
- Press the tiffin into a 20cm square baking tin, which has been lined with baking paper or cling film.
- Place the halved creme eggs on top of the tiffin, pressing them into the chocolate tiffin mixture slightly. Drizzle with the melted chocolate.
- Place in the fridge to set for at least 2 hours before cutting into bars.