This chocolatey no-bake treat is an absolute cinch to make and will bring friends, family and children so much joy. I like to include a couple of handfuls of mini sugared eggs – no need for precise measures here. You can swap these for anything you like: dried fruit, nuts, mini marshmallows, bashed up chocolate bars… Adding a little oil to the marbled, chocolatey topping keeps it nice and soft. If you don’t like the taste of coconut oil, use sunflower oil instead.

Ingredients

For the tiffin:

150g salted butter

1 ½ tbs caster sugar

2 tbs golden syrup

2 tbs cocoa powder

100g dark chocolate, chopped

50g milk chocolate, chopped

300g digestive biscuits

2 handfuls sugar-coated mini chocolate eggs

For the topping:

100g milk chocolate, melted

100g white chocolate, melted

100g dark chocolate, melted

1 ½ tbs coconut oil

Mini sugared eggs, chopped

Sprinkles (optional)

Equipment

Tala multi-size traybake tin

Baking parchment

Medium size saucepan

Measuring spoons

Wooden spoon

Rolling pin

Large mixing bowl

Mini palette knife

Mini tapered palette knife

1. Assemble the traybake tin by slotting together the four outer walls and placing them within the base to make a big rectangle. Slot one of the shorter inner dividers into the groove marked ‘8’, to create a square traybake shape. (See picture for size. Further instructions are available on the product packaging.)
2. Line the square with baking parchment to prevent the mixture leaking out before it cools.
3. Place the butter in the saucepan and heat gently until melted. Add the sugar, syrup and cocoa powder and stir until smooth. Turn off the heat.
4. Add the dark and milk chocolate to the pan and still until melted – the heat should be enough to melt the chocolate entirely.
5. Place the digestive biscuits in the large mixing bowl and bash them briskly with the end of a rolling pin so that you have variety of small and large pieces.
6. Pour the chocolate mixture over the biscuits and mix until completely coated. Stir through the mini eggs and scrape the mixture into the traybake tin, levelling with a mini palette knife.
7. Place the tin into the fridge to chill until firm – an hour at least.
8. While the traybake chills, add ½ a tablespoon of coconut oil to each of the different melted chocolates and stir each until glossy.
9. Pour all three types of melted chocolate over the traybake and marble together by swirling with a tapered spatula.
10. Scatter the chopped mini eggs and sprinkles over the melted chocolate and return the tin to the fridge to set completely.
11. When needed, remove from the tin, peel off the paper, cut into squares and serve!