Creme Egg Tiffin 

Uffff, this looks so good!

Absolutely Muffin

What do you get when you combine a classic tray bake with everyones favourite Easter treat? HEAVEN.

The addition of Creme Eggs takes this Tiffin recipe to another level, and this is a big accomplishment considering Tiffin is quite possibly my favourite tray bake – so simple, yet all the ingredients perfectly compliment one another!Creme Eggs are added to the biscuit base as well as the velvety chocolate layer on top to ensure you don’t miss their creamy goodness. If there’s one thing you should make over Easter it’s this recipe…and maybe these Creme Egg brownies too.

Tip: Freeze the Creme Eggs the night before you bake with them. This will make them easier to cut and shell their fondant filling for longer.

Ingredients (makes enough to fill a 20cm brownie tin):

  • 300g digestive biscuits
  • 75g dark chocolate
  • 75g milk chocolate
  • 3 tbsp golden syrup
  • 75g unsalted butter
  • 60g raisins

View original post 382 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s