Go Back
+ servings

Mini Egg Tiffin Recipe

Mini Egg Tiffin Recipe - an easy no-bake recipe that's a perfect Easter treat. Gluten-free and Coeliac-friendly.
Prep Time 20 minutes
Total Time 20 minutes
Servings 16 -25 pieces
Author Becky Excell


  • 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


  • 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.