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Easter chocolate tiffin
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Makes: 16 squares
50g pumpkin seeds
50g cashew nuts
296g bag Cadbury Mini Eggs
300g dark chocolate (70% cocoa), roughly chopped
100g milk chocolate, roughly chopped
100g unsalted butter, softened
50g golden syrup
100g flame raisins
150g rich tea biscuits, roughly chopped or crushed
1. Preheat the oven to 180 ̊C, gas mark 4; line a 20cm square baking tray with baking parchment. Spread out the seeds and nuts in a roasting tin and bake for 8 minutes until golden; set aside. Put the Mini Eggs in a food bag and crush with a rolling pin until broken into large chunks.
2.Put the dark and milk chocolate, butter and golden syrup in a heatproof bowl set over a pan of barely simmering water (the base of the bowl should not touch the water) and stir occasionally, until melted. Cool for 5 minutes, then stir in the toasted seeds and nuts with the raisins and biscuits. Finally, stir through 1⁄2 of the Mini Eggs, tip into the baking tray and flatten the top with the back of a spoon.
3.Scatter over the remaining Mini Eggs, press in slightly, then allow to set at room temperature for 3-4 hours, or chill in the fridge for 1 hour, before cutting into squares.
Tiffins are great for using up packets of dried fruit and nuts. Swap the cashews for macadamia or hazelnuts, and the raisins for dried cranberries.
Typical values per serving:
Per square 1622kJ
This recipe was first published in March 2021.