Olive Magazine
Easter Tiffin Recipe with Chocolate Eggs

Easter trash tiffin

Published: March 27, 2020 at 11:04 am
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Cuts into 16

Use left-over chocolate and Easter eggs to create this indulgent fruit and nut chocolate tiffin

Nutrition:
NutrientUnit
kcal298
fat19.7g
saturates11g
carbs26g
sugars20.2g
fibre2g
protein3.2g
salt0.3g
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Try this fun family Easter baking idea, or check out our Easter cheesecake, Easter biscuits, Easter rocky road, crème egg cupcakes and more easy Easter bakes.

Ingredients

  • 150g salted butter
  • 3 tbsp golden syrup
  • 200g dark chocolate, chopped
  • 200g milk chocolate, chopped
  • 12 glacé cherries, halved
  • 6 gingernut biscuits, broken into small pieces
  • 4 tbsp flame raisins
  • 50g blanched whole almonds
  • 1-2 handfuls Easter egg pieces, broken into small shards

Method

  • STEP 1

    Put the butter and golden syrup in bowl with three-quarters of the dark and milk chocolate, and melt gently over a pan of simmering water until melted and smooth.

  • STEP 2

    Stir in the cherries, gingernuts, raisins and almonds, and then tip into a baking-paperlined, deep, 18cm-square baking tray. Chill in the fridge for 30 minutes.

  • STEP 3

    Melt the remaining dark and milk chocolate, and spread over the top of the tiffin. Push in broken pieces of Easter egg and chill until set. Cut into squares to serve and keep any leftovers in the fridge for up to a week.

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