My Easter Tiffin recipe is a brilliant and simple, no bake Easter recipe that is totally delicous and a great activity to do with the kids.  This version of an Easter Tiffin includes Mini Eggs, as well as raisins and is sure to satisfy the cravings of any chocoholic.  It also makes a delicious Easter tea time treat or you could make it and give a few squares in a gift bag as an alternative to an Easter Egg.

Firstly, what is the difference between Tiffin and Rocky Road?

People often ask, what is the difference between Tiffin and Rocky Road?  Fundamentally, they are very similar as both are a no bake sweet treat that usually contains chocolate and crushed biscuits.  However, Tiffin is more of a British thing and usually includes dried fruit whereas, Rocky Road is synonymous with America and traditionally includes marshmallows.

Easter Mini Egg and Raisin Tiffin Recipe

(Makes approx 24 squares)

Ingredients for Easter Mini Egg Tiffin:  

250 g (9 oz)  Digestives crushed

240 g (9g)     Mini Eggs (100g (4 oz) roughly chopped for decoration)

200 g (8 oz)  Dark Chocolate

100 g (4 oz)  Milk Chocolate

100 g (4 oz)  Raisins

100 g (4 oz)  Butter

150 g (6 oz)  Golden Syrup

How to make Easter Tiffin:

Line a 20cm (8 inch) baking tin with cling film or baking paper.

Place the digestives in a large bowl or plastic bag and gently crush into chunks with the end of a rolling pin.

Stir in 140g of the mini eggs and the raisins.

Place the dark chocolate, milk chocolate, butter and syrup in a heatproof bowl over a pan of boiling water. Alternatively, put the chocolate, butter and syrup in a microwavable bowl and melt in the microwave (I do this in 30 second bursts and stir regularly to avoid overheating and the mixture seizing).

Mix the melted chocolate mixture into the crushed digestives, mini eggs and raisins and mix thoroughly.

Pour into the prepared tin and smooth down with the back of a spoon.

Roughly chop the remaining 100g of mini eggs and sprinkle over the tiffin and press down with a spoon.

Refrigerate for at least 2 hours to set the Easter Tiffin, remove from the fridge and then cut into squares to serve.

Top Tip:

Store in an airtight container in the fridge for 1-2 weeks or freeze for up to 3 months.

If you are looking for other Easter inspiration you might be interested in our Easter Gift Range. You might also like to read our Easter Activity Guide.