BakingHalloweenKids friendlyRecipes

Tiffin Eye Pops

1 h 40 mins chill time Cook
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Did that eye just blink at me? We can’t be 100% sure it didn’t, but we are sure that these absolutely delicious Tiffin Eye Pops are a great Halloween bake that kids will love to decorate! This spooky recipe comes to us from Shane Smith.

Tiffin Eye Pops

prep time
10 mins
cooking time
1 h 40 mins chill time


  • 2-3 bowls

  • lined tray

  • pair of gloves

  • toothpick

  • drinking straws or wooden sticks


  • For the Tiffin:

  • 120g Gem Gourmet Mixed Fruit

  • 125g Butter

  • 60g Golden Syrup

  • 25g Gem Dark Chocolate Chips

  • 75g Digestive Biscuits, crushed

  • 1tsp Unsweetened Cocoa Powder

  • To Decorate:

  • 12 Cardboard / Paper Straws

  • 250g Gem White Chocolate Chips

  • Red Food Colouring

  • Sugar Decor Eyeballs


Add the crushed biscuits (75g) and the Gem Gourmet Mixed Fruit (120g) into a bowl and set aside.
Into another bowl, add the butter (125g), golden syrup (60g), chocolate (25g) and cocoa powder (1 tsp). Melt in the microwave or over a pot of gently simmering water.
Once melted, stir to combine and pour over the biscuits and fruit. Mix well. Place this mix into a bowl and pop into the fridge for 30 minutes. You want the mix to firm up but not set completely.
Now the messy part, using a pair of gloves, scoop out 10-12 balls and squeeze them into a rough round shape. Pop these onto a lined tray and back into the fridge for 30 minutes. To get a smoother ball, roll them again between palms of your hands.
Into a bowl, add the white chocolate (250g) and place either over a pot of gently simmer water or melt in the microwave giving it small 10 second bursts until melted.
Taking a toothpick, make a small hole in the tiffin fruit balls, dip the end of the straw into the chocolate and pop this into the tiffin ball and pop these back in the fridge for 20 minutes to allow the chocolate to firm up.
Once firm, dip the whole ball in white chocolate. To ensure you get a completely round ball, I fill a deep container with uncooked rice and once I dip the tiffin ball, I stick the straw into the rice container keeping the pop upright. Once they're all dipped, chill again.
To finish decorating, dip the tip of a toothpick in red colouring gel and draw on tiny veins. Finish by sticking on a sugar decor eye, if you cannot get these eyes, you can make the eye from fondant icing or even melted chocolate.

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