Easter Mini Egg Chocolate Tiffin Recipe

Instructions

1. Line a 9x9-inch square baking dish with parchment paper, ensuring that the paper overhangs on the sides for easy removal later.

2. Place the dark chocolate, milk chocolate, butter, and golden syrup in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir occasionally until everything is melted and smooth.

3. Remove the bowl from the heat and let the mixture cool slightly.

4. Stir in the crushed digestive biscuits, mini marshmallows, and chopped mini eggs until everything is well coated in the chocolate mixture.

5. Pour the mixture into the prepared baking dish and spread it out evenly, pressing it down gently with the back of a spoon.

6. Refrigerate the tiffin for at least 2 hours or until set.

7. Once the tiffin has set, remove it from the refrigerator and let it sit at room temperature for a few minutes. Using the parchment paper overhang, lift the tiffin out of the dish and place it on a cutting board.

8. Cut the tiffin into small squares or bars using a sharp knife. For clean cuts, make sure to wipe the knife with a warm, damp cloth between each slice.

9. If desired, dust the tiffin with icing sugar for a finishing touch before serving.

10. Serve the Easter Mini Egg Chocolate Tiffin on a decorative platter and watch it disappear as your guests enjoy the delicious combination of chocolate, biscuits, marshmallows, and mini eggs.

11. Store any leftovers in an airtight container in the refrigerator for up to a week, though it's unlikely there will be much left to store!