What do you get when you combine a classic tray bake with everyones favourite Easter treat? HEAVEN.
The addition of Creme Eggs takes this Tiffin recipe to another level, and this is a big accomplishment considering Tiffin is quite possibly my favourite tray bake – so simple, yet all the ingredients perfectly compliment one another! Creme Eggs are added to the biscuit base as well as the velvety chocolate layer on top to ensure you don’t miss their creamy goodness. If there’s one thing you should make over Easter it’s this recipe…and maybe these Creme Egg brownies too.
Tip: Freeze the Creme Eggs the night before you bake with them. This will make them easier to cut and shell their fondant filling for longer.
Ingredients (makes enough to fill a 20cm brownie tin):
- 300g digestive biscuits
- 75g dark chocolate
- 75g milk chocolate
- 3 tbsp golden syrup
- 75g unsalted butter
- 60g raisins
- 4 Cadbury Creme Eggs
For the topping:
- 200g milk chocolate
- 4 Cadbury Creme Eggs
- 100g White chocolate
- Yellow food colouring gel
- Line a 20cm brownie tin and remove four of the Creme Eggs from the freezer. Next, place half of the biscuits into a sandwich bag (tied at the top) and begin to bash with a rolling pin until you have fine crumbs. Pour the crumbs into a mixing bowl and then begin to break the remaining biscuits with your hands (so you have slightly larger chunks of biscuit in your tiffin)
- Once all of your biscuits are crushed and placed in a mixing bowl, you can begin to melt the butter, golden syrup and both chocolates in a saucepan over a low heat
- When completely melted and combined, take off the heat and pour the mixture into the mixing bowl with the biscuits and stir until all the crumbs are covered
- Next, cut the Creme Eggs into quarters (and some even smaller) and mix into the biscuit base – I keep some of the larger pieces aside and press into the biscuit base once in the tin (see below pictures)
- When ready, pour the mixture into your lined baking tin and spread/flatten with the back of a metal spoon (this will help spread the fondant filling too) until every inch of your tin is covered and you have a smooth, well combined base
- Leave in the fridge for 1-2 hours or until set and melt the milk chocolate in a microwave, checking every 10 seconds to ensure it doesn’t burn. Once melted, pour over your base and cut the remaining Creme Eggs into quarters before pressing into the melted chocolate (see pictures below)
- Next melt the white chocolate, using the same precautions as above and drizzle half on top of the tiffin. Add a touch of yellow food colouring gel to the other half until you have a golden yolk colour and drizzle to create a pattern on top of the tiffin before placing back in the fridge for another hour or until the chocolate is set
- Remove from the fridge and cut into squares before serving. Enjoy!