Grease and line a 9 x 9-inch square loose-bottomed baking tin with baking parchment.
Put the chocolate, butter and Lyle's golden syrup in a heatproof bowl and set it over a saucepan of simmering water on low-medium heat, making sure the bowl doesn’t touch the water. Leave to melt, stirring with a rubber spatula until you have a smooth and glossy chocolate mixture. Remove from the heat and leave to cool for 15 minutes.
Chop the mini eggs, brazil nuts and digestive biscuits as directed. Once the chocolate mixture has cooled, add the mini eggs, brazil nuts, digestive biscuits and mini marshmallows to the mixture and stir well.
Spoon into your prepared tin and level the surface using an offset palette knife or the back of a spoon.
Place in the fridge for at least 2 hours to fully set.
When ready to serve, take a large chef’s knife and boil your kettle. Once the water has boiled, pour it over both sides of the knife and wipe dry with a tea cloth. Cut your tiffin into squares or bars. As the knife will be hot, it’ll make cutting the tiffin much easier and create neat lines. Eat and enjoy!
This tiffin will keep for up to a week in the fridge. You could use any sort of Easter chocolate you like most!
Ingredients – 7 items
Preferably 70% or above
Lyle’s Golden Syrup
Reese's eggs, halved
Creme eggs, halved
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