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Colourful slices of mini egg tiffin, rich and chocolatey
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Mini Egg Tiffin

An easy Easter variation on classic chocolate tiffin, packed with mini eggs.
Servings: 16 portions
Prep Time10 mins
Chilling Time2 hrs


  • 250 g mini eggs
  • 250 g digestive biscuits
  • 125 g butter
  • 3 tbsp golden syrup
  • 3 tbsp cocoa
  • 300 g chocolate - mix milk and dark to taste


  • Break up the mini eggs by sealing them in a plastic bag and then bashing with a rolling pin.
    250 g mini eggs
  • Crush the biscuits so that you have a mix of fine crumbs and larger pieces. Do this in a plastic bag or in the food processor.
    250 g digestive biscuits
  • Put the butter, syrup, cocoa and chocolate in a bowl or jug and melt in the microwave in short blasts. Alternatively, use a pan on the stove. Stir to form a smooth, glossy mixture.
    125 g butter, 3 tbsp golden syrup, 3 tbsp cocoa, 300 g chocolate
  • Put the biscuits and mini egg pieces in a mixing bowl, reserving some of the larger pieces of egg for decoration. Add the chocolate mix and combine well.
  • Line an 8" / 20cm square tin with cling film or parchment. Then fill with the tiffin mixture, pressing it into the corners and smoothing the top.
  • Press the reserved pieces of mini egg into the top of the tiffin to decorate. Then chill in the fridge for two hours.
  • Lift the tiffin out of the tin using the lining before cutting into squares with a sharp knife.


Hints and tips

  • Don't turn your biscuits to sand. I like a mix of a fine crumb with some chunks. It's there for texture and crunch.
  • Press the mixture in well, filling the corners of the tin.
  • Allow your mini egg tiffin to firm up before slicing. Use a sharp, heavy knife so you get a clean cut.
  • If your golden syrup comes in a tin, warm a spoon by dipping it in a mug of just boiled water for a few seconds. Dry it and use the hot spoon to scoop the syrup. This will make the transfer so much easier.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 313kcal | Carbohydrates: 37g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 137mg | Potassium: 142mg | Fiber: 3g | Sugar: 25g | Vitamin A: 196IU | Calcium: 23mg | Iron: 2mg