Recipe: Easter tiffin bites…

In the unlikely event that the kids haven’t scoffed all the chocolate by Easter lunch and you’ve got some left over, why use some of it to make this easy, no-bake Easter tiffin?

5. Add the chocolate mixture to the biscuit mixture and stir until well coated.

6. Pour into the tin and flatten down gently.

7. Top with the 100g broken Mini Eggs, pushing them into the mixture.

8. Put in the fridge to set for a couple of hours or overnight. Cut into squares (keep them smallish - they’re rich!)

Ingredients

• 250g digestive biscuits

Method

1. Line and lightly grease a 20cmx 20cm tin

2. In a large mixing bowl, break up the biscuits, leaving some chunks among the crumbs. We use the end of a rolling pin to break them up. Add 120g Mini Eggs.

3. Break up the chocolate and add to a medium microwave safe bowl. Add the butter and golden syrup.

4. Gently microwave the chocolate/ butter/syrup, 30 seconds at a time. Keep taking out and stirring to check on it, adding extra time if necessary. It’s ready when it’s melted and smooth.

• 100g dark chocolate

• 200g milk chocolate (or leave out the dark chocolate and use 300g of milk if you don’t like your tiffin too rich)

• 120g Mini Eggs

• 100g butter

• 150g golden syrup

• A handful of raisins or nuts of your choice (optional)

For the topping

• 100g Mini Eggs, broken