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    Easter chocolate tiffin

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    Easter chocolate tiffin

    • Preparation time: 20 minutes, plus setting
    • Cooking time: 15 minutes

    Makes: 16 squares

    Ingredients

    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

    Method

    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.

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    Cook’s tip

    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.

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