Mini Egg Tiffin

Ingredients

• Butter (125g)
• Golden Syrup (125g)
• Milk Chocolate (400g)
• Dark Chocolate (200g)
• Digestive Biscuits (200g)
• Mini Eggs (296g - one large pack)
• Kit Kat Milk Chocolate Mini Bunnies (66g - 6 bunnies; one pack)

Method

1. Line a 9"x9" baking tin.
2. Gently melt the butter and golden syrup in a saucepan on a low-medium heat. Take off the heat when the mixture is smooth and starts to bubble.
3. Break / cut in to small chunks 200g milk chocolate and the 200g dark chocolate and add to the butter and golden syrup.
4. Set aside some of the mini eggs to decorate the top of the tiffin.
5. While waiting for the chocolate to melt, break the digestive biscuits and mini eggs in to a large mixing bowl.
6. When the chocolate is fully melted in to the butter and golden syrup mixture pour it on top of the broken digestives and mini eggs and mix in until fully coated.
7. Press the mixture down in to the lined baking tin.
8. Topping: Melt the remaining 200g of milk chocolate in a heat proof bowl over hot water. When fully melted pour on top of the tiffin and arrange the whole mini eggs and Kit Kat mini bunnies as decoration.

Notes

• - If the chocolate isn't fully melted in to the butter and golden syrup mix after a couple of minutes add the saucepan back on to the heat for a few seconds - but be careful to not over-heat the chocolate!
• - Malteser bunnies can be used instead of the Kit Kat mini bunnies.
• - I've used digestive biscuits (similar to graham crackers - for those of you who are unfamiliar), but shortbread or other cookies can used as an alternative.