This no-bake Mini Egg tray bake is not just for Easter, it can be enjoyed at any time of year! It’s rich and delicious, packed with Digestive biscuits and topped with white chocolate and Cadbury chocolate Mini Eggs. It’s super easy to make too so it’s perfect for beginners.
Easter is just around the corner so I thought it was fitting to make a dessert using Cadbury Mini Eggs, AKA the staple Easter treat! Today I'm sharing this Mini Egg tray bake recipe and I just know you're going to love it! It's essentially a chocolate tiffin with Mini Eggs on top, and it is just *heavenly*.
It's rich, perfectly sweet and crunchy, and it's super easy to make with only 7 ingredients. It's perfect for taking to work, adding to Easter afternoon teas or selling at bake sales.
If you'd like the quick, condensed version of this recipe then jump to the end of the post to get to the recipe card. For notes, step-by-step instructions and top tips, just keep on reading. Enjoy!
Ingredients
- Digestive biscuits: These crunchy biscuits make the base look and taste a little more interesting. You can swap them out for any other kind of biscuits you like such as Rich Tea or shortbread.
- Cadbury Mini Eggs: Of course, we need some chocolate Mini Eggs! I used 160g in the base and 80g on top. If you'd like a cheaper alternative, you can swap some of them out for Smarties to get a similar colourful pop and crunch.
- Milk chocolate: I recommend using either milk or semi-sweet chocolate (about 30-50% cocoa) in the base of the traybake, as other types of chocolate are likely to split.
- Cocoa powder: To add an extra burst of chocolate flavour. I recommend using unsweetened cocoa powder for best results.
- Butter: This helps to improve the traybake texture. It also makes it easier to cut into once it’s set. You can use salted or unsalted butter for this recipe, depending on your preference.
- Golden syrup: Golden syrup is a thick, viscous syrup that helps to prevent the other ingredients from splitting or seizing when melting together.
Equipment
Here are the tools you need to make this no-bake Mini Egg tiffin:
- Baking tin: I used an 8x8-inch tin for this recipe, which made the slices decently thick. If you'd like to use a different size of tin, use my cake pan converter tool to adjust the ingredient quantities accordingly.
- Baking paper: Using baking paper or parchment paper will prevent the traybake from sticking to the tin. You'll be able to simply lift it straight out without any fuss!
- Mixing bowl(s): You'll need one or two bowls to make this traybake. One should be large enough to mix the base ingredients, and one should be heatproof to melt the chocolate topping, although this can also be done in a saucepan.
- Utensils: A wooden spoon or spatula for mixing, a rolling pin for crushing, plus a sharp knife to cut your Mini Egg tiffin into slices.
- Saucepan: It's best to melt the chocolate base ingredients very slowly to prevent burning so I recommend doing this in a saucepan.
How to make a Mini Egg tray bake
Step 1: Line an 8x8-inch tin with baking or parchment paper and set it aside for now. I like to leave a bit hanging over each edge to make for easy removal later on.
Step 2: Add 150g of Digestive biscuits to a large mixing bowl and crush them up into small chunks with a few crumbs (you can use a rolling pin or your hands to do this). Then stir in 160g of crushed Mini Eggs.
Step 3: Break up 200g of milk chocolate and put it into a saucepan, along with 120g of butter, 4 tablespoons of golden syrup and 2 tablespoons of cocoa powder. Put the pan over low heat on the stove and stir gently until the chocolate and butter have fully melted.
Step 4: Pour the melted chocolate mixture into the bowl with the dry ingredients. Mix well until all of the biscuits and Mini Eggs are coated in chocolate, then press everything into your lined tin.
Step 5: Melt 200g of white chocolate and spread it evenly over the biscuit base in the tin. Top with 80g crushed Mini Eggs, placing them strategically to prevent breakage when slicing the traybake.
Step 6: Put the traybake in the fridge for 2 hours, or until the chocolate topping is firm to the touch. Remove it from the tin, cut it into slices and enjoy!
Top tips
- To crush the Mini Eggs, pop them into a ziplock bag and bash them with a rolling pin.
- It can be quite hard to cut through large pieces of the Mini Eggs without breaking the traybake, so I recommend being strategic when you put them on top. Try to imagine where you'll be cutting as you place them down so that you can just cut through the chocolate rather than the Mini Eggs.
- You can divide the mixture up into muffin cases to make an easy dessert that you don't have to cut.
- The white chocolate topping can be swapped for milk chocolate, dark chocolate or a combination of different types to suit your preference. Don't use white or dark chocolate (semi-sweet is fine) in the tiffin base as it may cause the mixture to split.
FAQ
If you store it appropriately, it'll taste good for up to 2 weeks. Keep it in an airtight container in the fridge or in a cool, dark place like a kitchen cupboard.
Yes, this no-bake Mini Egg traybake is perfect for freezing. You can wrap it tightly in cling film or put slices into an airtight container or ziplock bag. Freeze for up to 2 months. When you're ready to eat it, let it thaw in the fridge overnight or set it out at room temperature for an hour or two. Once defrosted, do not refreeze.
More Mini Egg desserts:
I hope you like my no-bake Mini Egg tray bake! If you make it at home, please leave a comment below to let me know how it goes. Enjoy!
Mini Egg Tray Bake (No-Bake)
Ingredients
- 150 g Digestive biscuits
- 160 g Cadbury Mini Eggs, crushed into small chunks
- 200 g Milk or semi-sweet chocolate
- 120 g Butter
- 4 Tablespoons Golden syrup
- 2 Tablespoons Cocoa powder
Topping:
- 200 g White chocolate
- 80 g Mini Eggs, roughly crushed
Instructions
- Line an 8x8-inch tin with baking paper.
- In a large bowl, crush the Digestive biscuits into medium-sized chunks then stir in the crushed Mini Eggs.
- Break the milk chocolate into pieces and add it to a saucepan along with the butter, golden syrup and cocoa powder. Melt gently over low heat.
- Pour the melted mixture into the bowl with the crushed Digestives and Mini Eggs and mix well. Once everything is coated in chocolate, press the mixture into your lined tin.
- Melt the white chocolate and gently spread it over the top of the tray bake. Top with Mini Eggs. Be mindful of where you position the Mini Eggs (especially larger pieces) as they are quite difficult to cut through.
- Refrigerate the whole thing for 2 hours until firm. Then just cut into slices and enjoy!
Notes
- Can be stored in an airtight container in the fridge for up to 1 week.
Leave a Reply