No-Bake Cadbury Creme Egg Tiffin Recipe

Quick Summary – No Bake Creme Egg Tiffin

Ready In: 10 minutes (plus chilling time)
Serves: 12
Calories: 403 kcal per serving
Main Ingredients: Cadbury Creme Eggs, digestive biscuits (graham crackers), butter, golden syrup (or light corn syrup), milk chocolate, dark chocolate and white chocolate.
Dietary Info: Vegetarian
Difficulty: Easy

Save or Summarize

Save this recipe to refer back to later. The steps are simple: mix, press, chill and slice.

Perfect for Easter or any time you want a quick sweet fix, this no-bake chocolate tiffin takes around ten minutes to prepare and delivers a lovely balance of creamy, crunchy and sweet textures. Using everyday pantry ingredients like crushed digestives, butter, syrup and chocolate, this recipe is easy enough for children to help with and requires no oven—just mix, chill and slice.

A full ingredients list with Metric and US Customary measurements appears in the recipe card at the end of this post. Below are the main components and useful substitution notes.

Creme Eggs: Use mini Creme Eggs for the base and whole Creme Eggs halved for the topping. Freeze overnight or for at least a couple of hours to make slicing easier. Substitutions: other filled chocolate eggs or chopped chocolate bars.

Digestive biscuits (graham crackers): Crushed to create the classic tiffin texture. Substitutions: Rich Tea, shortbread or ginger biscuits for a different flavour.

Butter (unsalted): Adds richness and helps bind the mixture. Substitutions: salted butter (reduce added salt) or plant-based butter for a dairy-free option.

Golden syrup (or light corn syrup): Adds sweetness and stickiness. Substitutions: maple syrup, honey or agave (note: flavour will change slightly).

Chocolate: A blend of milk and dark chocolate for the base, with white chocolate for drizzling. You can use all milk or all dark chocolate or a dairy-free alternative if required.

🔪 How to make Cadbury creme egg tiffin

Prep: Freeze the Creme Eggs for at least 2 hours, ideally overnight, to make handling and slicing easier.

Step 1: Place the butter, golden syrup and broken chocolate pieces in a large microwave-safe bowl and melt gently, stirring every 20–30 seconds until smooth. Allow the melted mixture to cool for a few minutes.

Step 2: Stir in the crushed digestives and the frozen mini Creme Eggs until everything is evenly combined.

Step 3: Press the mixture firmly into a lined 20cm (8-inch) square tin so the surface is compact and even.

Step 4: Slice the full-size Creme Eggs in half with a very sharp knife (they should be frozen first so they don’t deform). Arrange the halved eggs on top of the tiffin, pressing lightly so they sit into the surface.

Step 5: Melt the white chocolate and drizzle it over the tops of the halved Creme Eggs and the bar surface for contrast and decoration.

Step 6: Chill the tin in the fridge for at least 2 hours, or until fully set, then lift out using the overhanging paper and slice into bars.

Top Tips

• Speed up setting: Pop the tin in the freezer for 30–45 minutes if you need it sooner.
• Keep it chilled: Store the tiffin in the fridge so it stays firm, especially in warm weather.
• Line the tin well: Use baking paper or clingfilm with an overhang to lift the tiffin out in one piece.
• Cut neat slices: Use a very sharp knife and wipe it between cuts for clean edges; slightly warming the knife under hot water helps.
• Serve at the right temperature: Remove from the fridge 5–10 minutes before serving so the texture is best and the flavours open up.

🍴 Serving suggestions

Serve slices with a hot cup of tea or coffee for a classic afternoon treat. For a more indulgent dessert, enjoy slightly softened slices with a scoop of vanilla or mini-egg ice cream. The bars also work well on an Easter dessert board alongside other traybakes for a sharing spread.

Storage

Make-ahead: This tiffin can be prepared up to three days in advance.

Store: Keep cut bars in an airtight container in the fridge for up to five days.

Freeze: Freeze the tiffin for up to three months; defrost overnight in the fridge before serving.

The main difference is marshmallows: rocky road typically includes marshmallows while tiffin does not.

Line the tin so you can lift the set tiffin onto a board. Allow it to sit briefly at room temperature if it’s very cold, then use a sharp knife and wipe it clean between each cut. Cutting long strips then turning and cutting the other way helps produce even squares.

Freeze the Creme Eggs first so they firm up. Remove them from the freezer and cut quickly down the seam with a very sharp knife. Working while they are still cold prevents them from collapsing or oozing.

Troubleshooting Guide

If the tiffin doesn’t set, it usually needs more chilling time or the syrup/butter ratio may be too high—return it to the fridge or freezer to firm up. If it’s crumbly, add a little more crushed biscuit next time or reduce the syrup slightly. If the chocolate topping cracks when cutting, let the tiffin sit at room temperature for 5–10 minutes before slicing. For sticky Creme Eggs, ensure they are frozen before slicing.

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Easy Cadbury Creme Egg Tiffin