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Easter tiffin

Easter tiffin

Martha Collison's easy recipe is a colourful expression of Easter – sprinkle the top with your favourite chocolate treats.

5 out of 5 stars(1) Rate this recipe
  • Makes16
  • CourseSnack
  • Prepare20 mins
  • Cook-
  • Total time20 mins
  • Pluschilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 300g digestive biscuits
  • 50g cocoa powder
  • 100g raisins or sultanas
  • 50g glacé cherries, halved
  • 50g butter
  • 125g golden syrup
  • 100g dark chocolate
  • 100g milk chocolate
  • 150g Easter chocolate treats, broken up (mini eggs, chocolate eggs, Creme Eggs)


  1. Grease and line a 20x20cm baking tin with baking parchment. Crush the biscuits into crumbs, either using a food processor or a bowl and wooden spoon. You’re looking for a rubbly mixture with a few pea-sized pieces of biscuit remaining to give the tiffin some texture. Combine the crumbs with the cocoa powder, dried fruit and cherries.

  2. In a small pan, melt the butter and golden syrup together until smooth. Add a pinch of sea salt flakes, then pour into the dry ingredients. Stir together until everything is really well mixed, then tip into the lined tin and use a spatula to press the mixture firmly into an even layer. Chill for 20 minutes.

  3. Meanwhile, melt both chocolates together in a bowl over a pan of gently simmering water, until smooth. Pour the melted chocolate over the chilled base and tilt the tin to get an even covering. Sprinkle with Easter chocolate, then chill for 30 minutes, or until firm.

  4. Slice into squares (see tip below for how to do this) and store in an airtight container for up to 2 weeks.

Cook’s tip

Warm a sharp knife in boiling water before cutting, to get really neat squares of tiffin.


Typical values per item when made using specific products in recipe


1,418kJ/ 339kcals



Saturated Fat












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