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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. 

Tiffin vs Rocky Road 

People often ask what the difference is between tiffin and rocky road, and generally there isn’t much of a difference in my book – other than tiffin tends to have dried fruits like raisins, and rocky road is often sweeter with mini marshmallows and glacé cherries 

I love both of the delicious no-bake treats, but I really do like using a mix of chocolate so that its not too sweet, and not too bitter – 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. 

Easter Tiffin 

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! 


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! 

Simple recipe

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. 

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


Easter Tiffin!

Easy No-Bake Easter Tiffin with all the Chocolate goodness!
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Category: Traybakes
Type: Traybakes
Keyword: Easter
Prep Time: 10 minutes
Cook Time: 10 minutes
Setting time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 16 Slices
Author: Jane's Patisserie


Easter Tiffin!

  • 175 g golden syrup
  • 125 g unsalted butter
  • 200 g milk chocolate
  • 200 g dark chocolate
  • 200 g digestives (chopped)
  • 4 shredded wheat (crushed)
  • 100 g raisins
  • 200 g easter chocolates


  • 150 g milk chocolate
  • 150 g dark chocolate
  • 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!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Heidi siedman on March 2, 2023 at 3:24 am

    What is golden syrup?

  2. Isabela on August 18, 2021 at 10:06 am

    5 stars
    I love all of Janes tiffin recipes and this one is amazing! I wouldn’t of thought to add shredded wheat to a tiffin but it makes it even better. I love mini eggs, if only they sold them all year round I would make this all the time!!

  3. Zara on May 6, 2021 at 11:01 pm

    Hi, these look amazing! I was wondering….can they be frozen once made?

    • Jane's Patisserie on May 8, 2021 at 2:13 pm

      Thank you so much! Yes for up to 3 months xx

  4. Laura on March 6, 2021 at 6:19 pm

    5 stars
    Made these today 😍 Substituted the 100g of raisins for 100g of Jelly Tots instead!
    Thanks for another easy to follow, tasty & amazing recipe! 🙌🏼

  5. Jay on March 5, 2021 at 6:35 am

    5 stars
    ……. Lasts 1+ weeks in the fridge 🤣🤣🤣 Well that’s a lie for a start, it didn’t last 2 days 😉
    And yes, I ate it for breakfast because Shredded Wheat is healthy, right? 😊😁

  6. Adam on March 2, 2021 at 11:34 pm

    5 stars
    This looks so decadent and delicious! Will be making these for easter. Will they hold up okay out of the fridge? Considering posting some (24hr post) to family.

    • Jane's Patisserie on March 3, 2021 at 8:15 pm

      Yes they should be as its colder weather at the moment! X

  7. Jodie Southam on June 22, 2020 at 7:16 pm

    5 stars
    I can’t wait to try this recipe, looks absolutely amazing! If I was to replace the shredded wheat with cornflakes, how many grams would I substitute? X

    • Jane's Patisserie on June 22, 2020 at 9:10 pm

      Hey! Each shredded wheat is about 23g, so multiply to roughly the same amount! x

  8. Lea on April 8, 2020 at 11:34 am

    Is there an alternative to use instead of the syrup?

    • Jane's Patisserie on April 8, 2020 at 1:57 pm

      Not really – leave out the butter and syrup, and use 100g more chocolate!

  9. Alexandra on March 28, 2020 at 9:30 am

    My partner doesn’t like raisins, will it upset the balance much if I just leave them out?

    • Jane's Patisserie on March 28, 2020 at 5:47 pm

      You can leave them out, or add in more biscuits to the same weight, or more chocolates and so on!

  10. Dawn on April 25, 2019 at 6:42 am

    5 stars
    YUM!! It’s lovely. So easy to to put together. The shredded wheat really adds a different texture to it instead of just usual biscuit. Well done

  11. Lara Pennycott on March 23, 2019 at 4:58 pm

    5 stars
    Hi Jane,
    I’m a big fan of the Malteser Tiffin so can’t wait to try this! I love reading the stories behind your recipes too 🙂

  12. Judles on March 23, 2019 at 3:23 pm

    5 stars
    Looks delicious as always! I wondered if I could use Weetabix or oatabix as we don’t have shredded wheat (admittedly I haven’t read the full post yet)? Thanks

    • Jane's Patisserie on March 23, 2019 at 4:31 pm

      I would use something such as cornflakes instead x

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