If you are looking for a chocolaty treat for your Easter celebration, look no further than these festive, no-bake tiffin slices.
At this time of the year, it’s not difficult to find any number of chocolate candies perfect for an Easter basket. Before the festivities begin, swipe some of those mini Cadbury eggs and whip this up.
Tiffin or Rocky Road?
Although these are very similar to the tiffin recipes I shared previously, with the addition of mini marshmallows, these bars are a little closer to a rocky road. As an Anglophile, not fully versed in the intricacies of British food, I’ve chosen to call this a tiffin, hoping I haven’t committed a cardinal sin by doing so.
Like the tiffins I made before, these treats contain a mixture of biscuits (shortbread cookies) and dried fruit (golden raisins). This time, instead of diluting the chocolate with a peanut butter or Biscoff spread, I kept it a purely chocolate mixture of dark and milk chocolates.
If you have seasonal sprinkles, like the carrot, bunny, and egg candies I found in our cupboard, add them as decorations on top of your tiffin.
One thing I absolutely recommend is finishing the tiffin with a sprinkling of flaky sea salt. The richness from the chocolate needs the pops of salt.
Substitute, adapt, have fun
If you don’t have (or don’t like) Cadbury mini eggs, substitute with chopped up Reese’s peanut butter eggs or cookies & cream eggs. Don’t like raisins, use another fruit or your favorite chopped nuts. Go through your Easter basket for ideas to fold into the chocolate or to decorate the top. The point is to have fun! The Easter Bunny won’t mind.
Easter Tiffin
- Total Time: 1 hour, 35 minutes
- Yield: 16 1x
Description
No baking is needed for this festive, chocolaty Easter treat. Let the kids help with breaking up the cookies and decorating the tiffin. This recipe is an Americanized modification of Annie Rigg’s Easter rocky road.
Ingredients
7 ounces milk chocolate*
7 ounces dark chocolate*
2 tablespoons honey
3 ounces unsalted butter, diced (3/4 of a stick)
8 ounces Lorna Doone cookies (or other shortbread cookie)
4 ounces mini Cadbury eggs
3/4 cup golden raisins
3/4 cup mini marshmallows
Flaky sea salt, for sprinkling
Sprinkles for decoration, optional
Instructions
Line a 9″ x 9″ baking pan with parchment paper.
Roughly crush the Lorna Doone cookies. Pieces should be small enough so you can mix them in with other ingredients but not fine crumbs. You want to see chunks of cookies in the final product.
Cut the mini eggs in half. Set aside about a third for decorations.
Place a medium-sized, heatproof bowl over a pan of gently simmering water and melt the milk and dark chocolates along with the honey and butter, being careful not to let the bowl touch the water. Remove from heat and let cool for 10 minutes.
Stir the cookie pieces, mini eggs, golden raisins, and mini marshmallows into the chocolate mixture. Work quickly so the marshmallows don’t melt too much.
Pour the mixture into the prepared pan and level off.** Scatter the reserved mini egg pieces, salt, and sprinkles. Press lightly so decorations adhere to the chocolate. Cover and place in the fridge for at least 1 hour.
Cut into squares and serve.
Notes
*You can use a mix of dark and milk chocolates. Adjust to your preference.
**I place a piece of wax paper on top of the mixture and level it off with my hands.
- Prep Time: 20 minutes
- Inactive Time: 1 hour, 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Calories: 293.7
- Sugar: 15.95 g.
- Sodium: 71.45 mg
- Fat: 18.27 g.
- Saturated Fat: 9.64 g.
- Carbohydrates: 31.67 g.
- Fiber: 2.67 g.
- Protein: 3.36 g.
- Cholesterol: 38.16 g.
Keywords: Chocolate, shortbread, candies
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