Super easy-to-make Easter Tiffin bars crammed full of Cadbury Mini Eggs, crushed biscuits, dried fruits, orange zest and yummy Easter chocolate!
Easter is a scary time for law students like myself.
Easter means chocolate, hot cross buns and petrifying exam stress, all rolled into one big sugar-fuelled ball of procrastination and frantic revision.
However, exams don’t start until May for me so for now let’s focus on the positives, like chocolate, ok?
This Easter Tiffin is delicious any time, but especially perfect for the Easter weekend. Whether you haven’t started digging into your Easter eggs or you’re so sick of plain milk chocolate that you don’t really want to have any more until at least…next week maybe? This tiffin has all the sweet joy of chocolate, crammed full of crunchy biscuits, chewy dried fruits and chunks of my personal favourite Easter chocolate, Cadbury’s Mini Eggs!
I made a great White Chocolate Easter Rocky Road last year which went down a treat in our house, so I thought I’d continue my lazy streak, making chocolatey treats that don’t even require so much as switching on the oven. The internet is full of recipes for Creme Egg brownies and giant four-layer chocolate cakes covered in colourful icing and festive decoration, but honestly, this week I’ve been shut up inside catching up on notes and coursework and I really wanted someone quick, effortless but addictively delicious to snack on. I didn’t disappoint, the Easter bunny’s basket has nothing on this Easter Tiffin.
The best thing about recipes like this is they are so customisable, you can tweak them to suit your tastes. Don’t like digestives? Use another biscuit! Don’t like dried fruits? Just add extra biscuits! Don’t like chocolate? … Sorry, can’t help there I’m afraid.
So please, over this lazy long weekend, give this sweet, crunchy, chewy, zesty and undeniably chocolatey treat a bash! It’s a perfect way to use up any leftover Easter chocolate (if such a thing really exists). Plus, your cup of tea will look terribly lonely without it…
To make this simple delight, firstly place some biscuits into a freezer bag and bash them with a rolling pin until you have both crumbs and crunchy biscuity rubble. I used the humble digestive simply because we always have a pack lurking around, though I imagine Bourbon biscuits, Oreos or even chocolate chip cookies would work perfectly too.
Tip this rubble into a bowl with some dried fruit and stir together. I used a mixture of chopped dates and raisins, to keep the other two thirds of my household happy!
Break a whole bunch of chocolate into a large heatproof bowl and top with some butter and golden syrup. These three ingredients never made anything that wasn’t delicious did they?
Place this bowl over a pan of simmering water, stirring occasionally until fully melted together. Careful not to let the water touch the bowl or the chocolate may burn or split, I speak from experience!
Once melted, scoop about half a mug full of chocolate from the bowl and set aside for a bit.
Add your biscuit/fruit mixture along with some orange zest (really makes a difference) to the melted chocolate bit by bit, stirring until you have a stiff and biscuity but not dry or crumbly mixture. You may not need to use all of the broken biscuits, just go by however crumbly or solid you like your tiffin to be.
Tip your mixture into a greased tin, I used an 8 x 12 inch disposable foil tray, and flatten firmly.
Pour over the melted chocolate that you set aside and smooth it out, all nice and smooth-like.
Melt some white chocolate and use a knife or a teaspoon to make swirly-swirls all over the tiffin. I found this part way too much fun.
Bash up some Mini Eggs and scatter them over the tiffin.
Place the tin of Easter Tiffin in the fridge to set for at least two hours before slicing into squares, bars or triangles.
Finally, take great pride in your lazy creation and stuff your face with the crunchy, chewy, chocolatey goodness of this Easter Tiffin!
Click on any of the images below if you need to stock up on equipment or ingredients to whip up this yummy Easter Tiffin:
A perfect crunchy, chewy, orangey and mega chocolatey Easter Tiffin that you're sure to love making and eating!
- 200g digestive biscuits (or any plain or chocolate biscuits you like)
- 150g dried fruits such as raisins, currants, dates or cranberries
- 500g milk or dark chocolate (I used a mixture of both)
- 200g butter
- 3 tbsp golden syrup
- Zest of one orange
- 100g Cadbury's Mini Eggs
- 100g white chocolate
- Place your biscuits into a freezer bag and bash them with a rolling pin until you have both crumbs and crunchy rubble.
- Tip this into a bowl with the dried fruit and stir together. Set aside.
- Break the 500g of chocolate into a large heatproof bowl and top with the butter and golden syrup.
- Place this bowl over a pan of simmering water, stirring occasionally until fully melted together. Careful not to let the water touch the bowl or the chocolate may burn or split!
- Once melted, scoop about half a mug full of chocolate from the bowl and set aside.
- Add your biscuit/fruit mixture along with the orange zest to the melted chocolate bit by bit, stirring until you have a stiff and biscuity but not dry or crumbly mixture. You may not need to use all of the broken biscuits.
- Tip your mixture into a greased tin, I used an 8 x 12 inch disposable foil tray, and flatten firmly.
- Pour over the melted chocolate that you set aside and smooth it out.
- Melt the white chocolate and use a knife or a teaspoon to make swirls all over the tiffin.
- Bash up the Mini Eggs and scatter them over the tiffin.
- Place the tin in the fridge to set for at least two hours before slicing into squares, bars or triangles.
- Happy Easter!
*Feel free to use any plain or chocolate biscuits you like if you're not keen on digestives, Bourbon biscuits or Oreos would be really yummy!
*If you're not into dried fruit, just replace the 150g with extra biscuits or nuts!
You may also like…
[This post contains affiliate links]