Creme Egg Traybake (No-Bake Tiffin)
An easy Easter fridge cake packed with Creme Eggs, Oreos and more! The easiest no-bake dessert you'll ever try!
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Servings: 18 slices
Calories: 351kcal
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
Topping:
- 200 g White chocolate
- 5 Creme Eggs, halved
- 2-3 Tablespoons Easter sprinkles
Instructions
- Line an 8x8-inch tin with baking paper.
- In a large bowl, crush the Oreos into medium-sized chunks.
- Break the 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 Oreos and mix well. Once everything is coated in the chocolate, press the mixture into your lined tin.
- Melt the white chocolate over low heat then spread it over the top of the tray bake. Top with Creme Egg halves and Easter sprinkles.
- Refrigerate the whole thing for 3 hours until firm. Then cut into slices and enjoy!
Video
Notes
- If using milk chocolate, use 180g of butter and 6 tablespoons of golden syrup to prevent the mixture from seizing.
- Can be stored in an airtight container in the fridge for up to 1 week.
Nutrition
Serving: 1slice | Calories: 351kcal | Carbohydrates: 40g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 182mg | Potassium: 33mg | Fiber: 2g | Sugar: 31g