Creme Egg Traybake (No-Bake Tiffin)

Name: Creme Egg Traybake (No-Bake Tiffin)
Prep time: 15 min
Total time: 195 min
Ingredients: 2 packs Creme Egg Oreos ((314g) or regular Oreos. Alternatively, use 150g-200g digestive biscuits.); 300 g Dark chocolate ((50% cocoa works best) see notes if you prefer milk chocolate); 100 g Butter; 3 Tablespoons Golden syrup; 200 g White chocolate; 5 Creme Eggs, halved; 2-3 Tablespoons Easter sprinkles

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This no-bake Creme Egg traybake is an easy Easter treat that you'll want to make again and again! It has a chocolate tiffin base and is packed with biscuit pieces and plenty of gooey Creme Eggs!

slices of no bake creme egg traybake on a plate

You all loved my Mini Egg tiffin last year, so it only felt right to make a no-bake Creme Egg traybake too! It's chocolatey, it's crunchy, and it's perfect for snacking on or as a fun way to use up leftover Easter chocolate.

This tiffin comes together in about 15 minutes and a handful of ingredients. After that, you can just sit back and let the fridge do the rest of the work. It couldn't be easier!

As always, I've included plenty of info in the post below to help you get the recipe right on the first try. This includes step-by-step instructions with images, top tips, answers to my FAQs and lots more. I hope you find it helpful but if you prefer the short and sweet version, feel free to jump to the recipe card at the end of the post. Enjoy!

Ingredients

Here's a quick list of everything you need to make this easy Easter fridge cake...

Oreos: I used the Creme Egg Oreos but regular Oreos or digestive biscuits will work fine too. If using Oreos, you'll need 2 packs (~314g) but for digestive biscuits, you will only need to use 150g-200g as they're more absorbent.
Dark chocolate: I recommend using the cheaper varieties, as they work best to prevent seizing or splitting. Look for dark chocolate that has roughly 50% cocoa content for best results. You can usually find the number somewhere on the packaging.
Butter: This helps create a richer texture and will make your no-bake cake a bit easier to cut into. I like to use salted butter.
Golden syrup: This is for binding and adding a little extra sweetness. If you don't have any, you can substitute it for runny honey or maple syrup.
White chocolate: For the topping. You can use dark or milk chocolate instead if you prefer.
Full-sized Creme Eggs: To decorate the top. I cut up around 7 Creme Eggs.
Easter sprinkles: Optional but they add a fun pop of colour! I use these in quite a lot of my Easter traybake recipes.

Kitchen stuff

8x8-inch tin: Use this for nice thick slices! A 9x9 tin is also fine. My cake pan converter can help you adjust the recipe for other tin sizes.
Baking paper: To prevent sticking. Make sure you line the sides of the tin too, not just the bottom.
Saucepan: To melt the chocolate, butter and syrup in.
Mixing bowls: A large one for your Creme Egg tiffin mixture and a smaller heatproof one for melting the chocolate topping.
Utensils: A wooden spoon for mixing, a couple of tablespoons for measuring, a small spatula or spoon to spread the chocolate topping, and a sharp knife for cutting.

overhead image of no bake creme egg traybake

How to make a no-bake Creme Egg traybake step-by-step

Step 1: Line an 8x8-inch tin with baking paper. Leave a bit of overhang to make it easier to lift out later.

Step 2: Place 314g of Creme Egg Oreos into a large bowl then use your hands to break them up into medium-sized chunks.

Step 3: Next, break up 300g of dark chocolate and add it to a saucepan along with 100g of butter and 3 tablespoons of golden syrup. Place the pan over low heat on the stove and stir gently until everything is melted.

Step 4: Remove the pan from the heat and let the mixture cool for a few minutes. Then pour it into the bowl with the biscuit pieces. Mix well.

pouring melted chocolate mixture into bowl of biscuits

Step 5: Transfer the Easter tiffin mixture to your lined tin and press it down into place. Using the bottom of a cup will allow you to press it in there firmly.

Step 6: Melt 200g of white chocolate then gently spread it over your fridge cake. Top with Creme Egg halves and some Easter sprinkles.

creme egg tiffin mixture pressed in lined tin

top of the tiffin decorated with creme eggs and easter sprinkles

Step 7: Pop the whole thing in the fridge to set for 3 hours, then cut it into slices and enjoy!

Top tips

Let the tiffin mixture cool for about 10 minutes in the tin before you add the white chocolate topping. This will prevent excessive 'bleeding', although a little is fine!
To prevent cracking when you're cutting into the traybake, use a warm knife and press down gently. To warm your knife, run it under boiling water then dry it thoroughly before making each cut. This helps to melt the chocolate just enough to glide through it smoothly without using excess force, which will cause crumbling.
For a quicker, pre-portioned alternative, spoon the mixture into cupcake cases instead of a square tin.

FAQs

How long will this Creme Egg traybake last?

This will keep well in the fridge for around 1 week. Keep it in an airtight container to keep it nice and crunchy.

Can I freeze it?

Yes, this fridge cake can be frozen for up to 3 months and it defrosts really nicely. Either wrap the entire slab up in clingfilm or tinfoil or put slices into airtight containers. To defrost, transfer the slices to a wire rack or plate and leave at room temperature for an hour or so.

Can I use milk chocolate in the base?

This can work, but you'll need to increase the amount of butter and golden syrup you use to prevent the mixture from seizing (180g butter and 6 tablespoons syrup). If you want to use white chocolate, leave the butter and syrup out completely.

bars of creme egg traybake tiffin on a white surface

More Easter traybakes

I hope you like my no-bake Creme Egg traybake! If you try it at home, please leave a rating and comment to let me know what you think. Enjoy!