* 125g Butter or Margarine
* 160g Golden Syrup
* 300g Chocolate (We use 150g Belgian dark chocolate & 150g Belgian milk chocolate)
* 200g Biscuits (Our favourites are digestives or rich tea)
* 100g Dried Fruit (We like glace cherries best)
* 320g Mini Eggs (200g for inside the tiffin & 120g crushed for the decoration)
* 20g Chocolate Drizzle
1. Wash your hands and wear an apron. Line a 20cm x 20cm baking tin with baking paper. We scrunch our baking paper into a ball to make it more flexible and easier to line the tin.
2. Add the chocolate, butter and syrup into a saucepan. Gently heat while stirring. Once all the ingredients are melted, remove the saucepan from the heat.
3. Crush your biscuits of choice into chunky pieces. Mix them into the melted chocolate mixture. Next you need to cut any big pieces of your dried fruit smaller, then stir them into your mixture.
4. Stir in 200g of your mini eggs. Pour the mixture into your prepared tin, press down firmly. Set aside.
5. Time to crush your eggs! Our tool of choice is a rolling pin....watch your fingers...yes we did hit ours and it hurt! Pour on top.
6. Put your drizzling chocolate into a microwavable bowl. Heat for 30 second bursts, stirring in between until fully melted. Using a teaspoon, drizzle on top. Put your completed Easter tiffin into the fridge until set. It'll take around 2 -3 hours until fully set...its a tough wait but well worth it when you get to enjoy a slice!
7. Once fully set, cut into squares and enjoy! At the shop, we cut ours into 9 slices.
Don’t forget to tag us in a photo of your creation or hashtag us with #loveliesbaking