Are you an avid chocolate fan? Do you love Easter? Well... this recipe is just the right thing for you!
Chocolate, chocolate, biscuits and more chocolate!!! This tiffin is 100% chocolate-y AND 100% delicious.
This tiffin is genuinely the best thing I think I have ever made. It is so so easy to make and tastes like A DREAM. If you are wanting something to make with you kids over the Easter break or you are just choosing to make this for yourself to devour... it is perfect! Plus, it only took me around an hour to make (including refrigerating time)!!!
This could also be the perfect addition to your Easter Sunday snacks and would look so good on a Easter themed chocolate platter! Tag me on Instagram and use #completelywhisked so that I can see all of your amazing Easter bakes.
If you have made this recipe make sure to hit the like button at the bottom of the post and leave a comment in the comments section. You can also follow my Twitter, Pinterest and Instagram via the links at either the top or the bottom of the page. I hope you enjoy this recipe!
Ingredients:
> 120g golden syrup
> 80g unsalted butter
> 400g milk chocolate
> 100g dark chocolate
> 220g biscuits (I used digestives)
> 240g Easter egg chocolates
Method:
Step 1 > Line a 8x8" square tin with parchment paper and set aside.
Step 2 > Before you start anything, you will need to break 200g of milk chocolate and 100g of dark chocolate into small chunks. In another bowl, break all of the biscuits into roughly quarters.
Empty out your chosen eggs (I went for Galaxy Enchanted Eggs, Cadbury Mini Eggs and Milky Way Mini Eggs but you can use whatever you please) into two piles of 80g and 160g. Using the back of a wooden spoon or the end of a rolling pin, crush 80g of the eggs into pieces. Split the full eggs into two sections. Add one section to the crushed eggs and put these ones to one side. These will be for the top of the tiffin and the whole ones will go into the tiffin mixture.
Step 3 > In a medium sized pan, melt the butter and syrup together until there are no solid lumps of butter left. Remove from the heat and immediately add the chocolate chunks. Stir until the chunks have dissolved. Add this chocolate-y mixture into the bowl of biscuits along with the smaller portion of whole eggs. Pour this mixture into the tin and pat down. Put in the fridge for at least half an hour or until solid.
Step 4 > In a small glass bowl break up the other 200g of chocolate and melt over a pan of boiling water. Pour this over the (now solid) biscuit mixture and sprinkle the remainder of the eggs on top. Put in the fridge for another 30 minutes or until the chocolate is solid.
Step 5 > Cut into 9 squares and eat. Enjoy!
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