It’s a given that you’ll end up with too much chocolate over Easter. Of course with my sweet tooth I’m not at all against eating every last scrap on Sunday evening and not feeling an ounce of guilt. But, should you find yourself with some leftover scraps, too many mini eggs and in need of a fun recipe that can use everything up, then let me introduce you to one of my favourite sweet treats; tiffin!
Today’s recipe is adapted slightly from my usual classic tray-bake and made more Easter themed with the addition of mini eggs and individual cases.
I promise it’s super easy and very quick to do, and if you have young ones to occupy, lots of fun without being too messy.
What you’ll need…
8oz crushed digestives (around 20 biscuits)
4oz dried fruit (any raisins, sultanas etc you have kicking around in the cupboard will do but feel free to exchange for cherries or dates if you’re feeling especially extravagant)
8oz chocolate (to make it slightly healthier, only very slightly of course considering the rest of the ingredients, use a dark high cocoa count chocolate, otherwise just melt down all of your Easter egg scraps)
2 packs of mini eggs (these aren’t essential but make a nice Easter addition)
2 tablespoons sugar
2 tablespoons syrup
1 oz cocoa
1. First of all crush your digestives using a wooden spoon or place the biscuits in a sealed food bag and throw then around a little.
2. Use one pack of mini eggs for the mixture and keep the other aside for decorating. Crush the first bag into smaller broken pieces.
3. Place the digestives in a bowl with the cocoa, crushed mini eggs and fruit and mix to distribute evenly.
4. Weigh out the margarine and cut into small cubes. Place in a heatproof bowl along with the sugar and syrup and heat in the microwave or over a pan of boiling water until the marg has melted into a gooey mix.
5. Add the melted ingredients into the bowl of dry ingredients and mix into a wet gooey mix.
Top Tip – If the mixture looks too dry or isn’t holding together, simply add a little more melted margarine.
6. Place a spoonful or two of mixture into baking cases and flatten down. If you prefer to make a classic tray-bake rather than individual cakes then just flatten all of the mix down into a baking tray.
8. Melt your chocolate and pour a spoonful over each hardened biscuit, spreading out across the top.
9. Use your second bag of mini eggs to decorate the tops (it doesn’t have to be mini eggs, you can use any decorations you may have)
10. Place back in the fridge to harden and serve straight from the fridge for a crunchy bite.
That’s it! Told you it was easy, and I promise if you need a little something sweet with a cup of tea, one of these is just the ticket!
If you do give them a go, I’d love it if you could use the hashtag #bettybakes when sharing on Twitter or Instagram so I can see how you got on!
Happy Easter Monday!