Mini Egg Tiffin Recipe
Mini Egg Tiffin Recipe - an easy no-bake recipe that's a perfect Easter treat. Gluten-free and Coeliac-friendly.
Servings 16 -25 pieces
Ingredients
- 150 g golden syrup
- 125 g butter
- 200 g milk chocolate chopped
- 200 g dark chocolate chopped
- 200 g gluten-free shortbread broken up into chunks (I used Walker's)
- 100 g raisins
- 90 g gluten-free cornflakes
- 200 g mini eggs crushed
For the topping:
- 200 g milk chocolate melted
- 30 g white chocolate melted
- 2-3 gluten free shortbread biscuits broken into pieces
- Handful of mini eggs whole and crushed
Instructions
- Prepare a 9 inch square baking tin by lining it with non-stick baking paper.
- Melt together the butter and golden syrup, either in the microwave or in a bain marie.
- Immediately add in your chopped dark and milk chocolate, stir it to help it completely melt.
- Add your broken up gluten free shortbread, raisins, cornflakes, and crushed mini eggs. Mix so everything is dispersed and well coated.
- Spoon the mixture into your prepared baking tin. Press it down so its even.
- Pour the melted milk chocolate over the top and spread it out. Then drizzle the white chocolate on top and swirl it around with a skewer to make a pattern.
- Whilst the chocolate is still wet, cover with extra chunks of the gluten free shortbread and more mini eggs.
- Allow to set in the fridge for 2-3 hours until completely firm and the chocolate has set. Remove from the tin and use a sharp knife to cut into 16 squares.