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Easy No-Bake Easter Tiffin with all the Chocolate Goodness!
Oh hey hiiii my new Easter traybake that I am ever so slightly obsessed with. Yeah, that’s right… I say it often, but to make sure you understand my obsession from the beginning, this recipe basically morphs together my Malteser Tiffin and a classic Easter Nest recipe.
Maybe I went too far? Who knows. But either way, this is the recipe you didn’t know you needed until now. It is heaven in every chocolatey bite. Potentially too sweet for some, but that’s why I always use 50/50 Milk and Dark Chocolate in these recipes.
I personally tend to use Callebaut Chocolate for my baking, as I buy it in bulk, and it is WONDERFUL. The Dark Chocolate is just so smooth, and delicious. And the Milk Chocolate is just wonderfully lovely. Heaven.
I will say now, that this is called an ‘Easter Tiffin’ because of the Shredded Wheat nest idea, and the fact that it has Easter Chocolates on top. You can easily make it year round, or not bother with the decoration at all, however!
I was genuinely sat down one evening, trying to re-marathon Line of Duty before the new series starts at the end of this month, but I got a little peckish for something sweet. Me being me, I didn’t really have everything I needed in stock to make something I planned, but this accident happened.
I made this into a Tiffin, partly due to not having a Marshmallows at the time of making, and decided to make it Easter themed as I had SO MUCH EASTER CHOCOLATE GOODNESS. Also, I’d accidentally bought two large boxes of Shredded Wheat without realising.
Before I knew it (damn, this sounds like an inspirational story), I had this beauty just in the fridge, tasting delicious. I will admit, maybe having Shredded Wheat, Digestives and Raisins is a weird combo for the inside of a ‘fridge cake’, but it works! My Cornflake & Malteser Rocky Road is a dream, and that has no biscuit!
It may be a bit of a stretch to call it Tiffin, but it’s the best thing I can think of. I’ve never really termed any no-bake traybake as Fridge Cake, but I know some people do. The basic differences between Tiffin, Rocky Road and Fridge Cake is what goes inside them – the base recipe though, is basically the same!
You can of course add Mini Marshmallows into this if you wish, but make sure to check out my Easter Rocky Road before as that recipe is a baller, and already well established as a favourite amongst my readers.
One tip for people is to make sure to LINE YOUR TINS. I often get comments from people saying that they can’t get their bake out of the tin, even though I said in the method to line it… and it’s an important step to miss. Honestly, it will make your life easier!
Also, the type of Tin you want to use is not necessarily important, but my favourite tin for probably 95% of my tray bakes is a 9″ Square Masterclass Cake Tin! There are other alternatives, but I always find the 9″ squares get the perfect depth!
Other than that, the recipe really is so simple, and delicious! It’s adaptable, suitable for any age, and fun to make with the Kids! Honestly, I don’t think I know anyone who doesn’t love a no-bake traybake such as this Easter Tiffin – and I hope you all love it too! Enjoy! X
- 175 g Golden Syrup
- 125 g Unsalted Butter
- 200 g Milk Chocolate (chopped)
- 200 g Dark Chocolate (chopped)
- 200 g Digestives (chopped)
- 4 Shredded Wheat (crushed)
- 100 g Raisins
- 200 g Easter Chocolates
- 150 g Milk Chocolate (chopped)
- 150 g Dark Chocolate (chopped)
- 200 g Easter Chocolates (crushed)
- Line a 9×9″ square baking tray with parchment paper, leave to the side.
- Melt the golden syrup and butter gently in a pan on a low heat – when the butter and syrup have melted fully and started to bubble slightly, turn the heat off and add the chopped chocolate and stir until the chocolate has melted.
- If it doesn’t quite melt then turn the heat back on to a very low setting so that the chocolate doesn’t split.
- Pour the digestives, crushed shredded wheat, raisins and Easter Chocolate into a large bowl and pour the chocolate/syrup mix on top. Mix the ingredients together thoroughly until its all coated well. Pour into the tin and press down very firmly.
- In another bowl, melt together the next set of chocolate and pour on top of the Tiffin. Sprinkle on all of the crushed Easter Chocolates that you want. Leave to set in the fridge for 3-4 hours, or a bit longer if it still feels too soft.
- Once set, carefully remove from the tin and cut into your pieces. I do 4×4 so I get 16 large pieces, or 5×5 for slightly smaller but still delicious sized pieces
- This wonderful recipe is based on my Malteser Tiffin!
- You can use all milk, or all dark, but I wouldn't advise using White Chocolate for the base.
- If your mixture splits, it's got too hot. Try whisking in a little milk to recover it!
- You can swap the Digestives for any of your other favourite biscuits!
- You can also use more biscuit, or cornflakes for example in place of the Shredded Wheat if you preferred!
- This will last in the fridge for 1+ weeks!
Find my other Recipes on my Recipes Page!
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