Mini Eggs (120g)


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These delicious treats are one of the nation’s favourites. The egg is solid milk chocolate encased in a thin coating of hard candy “shell”, moulded to resemble a miniature egg. Tasty, indulgent and downright delicious.

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Made for around Easter time, these mini eggs are a stunning treat. Filled with milk chocolate, they make for a stunning addition to various recipes.

Mini Egg Cookie Bars


  • 275 g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Cornflour
  • 115 g Unsalted Butter/Stork
  • 55 g Granulated Sugar
  • 135 g Light Brown Sugar
  • 1 Medium Egg
  • 1 tsp Vanilla Extract
  • 300 g Mini Eggs
  • 100 g Milk Chocolate Chips


  • Preheat your oven to 190C/170C Fan and line a 9x9inch Square Tin with parchment paper, and leave to the side for now.
  • Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.
  • In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the Egg and the Vanilla, and whisk again briefly till smooth. (I used an electric whisk)
  • Add in the Dry Ingredients, the Mini Eggs (apart from a handful), and the Chocolate Chips and mix with a spatula till a thick cookie dough is formed.
  • Press the mixture into the bottom of the tin and press in the handful of Mini Eggs into the top for decoration. Bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks ‘dry’!
  • Leave the cookie bake to cool for about 10 minutes, then leave to cool fully on a wire rack. Cut the bake into 4×4 for decent sizes, or 5×5 for smaller ones! Enjoy!


Chocolate tiffin with mini eggs

  • 100g  Digestive biscuits 
  • 300g Mini Eggs
  • 200g Chocolate
  • 50g Butter 
  • 50ml Golden Syrup 


1: In a large bowl crush the digestive biscuits until you get some crumbs but also some large pieces too. Stir in 140g of mini eggs and set aside.

2: Melt the milk and dark chocolate, butter, and syrup in the microwave (or alternatively in a nonstick pan on the hob) and mix with the crushed digestive biscuits.

3: Line a 20cm (8 inch) tin with clingfilm and pour the tiffin mixture into the tin. Use the back of a heavy metal spoon to smooth down the top.

4: Sprinkle over 100g of crushed mini eggs and leave the tiffin to set in the fridge for 2 hours before cutting into squares


Product photography is representative only. Weights and portions will be as stated.

Additional information


Milk Chocolate (70%)(Sugar, Cocoa Butter, Skimmed Milk Powder, Cocoa Mass, Whole Milk Powder, Whey Powder (Milk), Butteroil (Milk), Emulsifier: Soya Lecithin; Flavouring), Sugar, Colours: Beetroot Red, Curcumin, Copper Complexes of Chlorophyllins, Iron Oxides, Beta Carotene, Sulphite Ammonia Caramel, Titanium Dioxide.