- 300g dark chocolate, roughly chopped
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 125g golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 2 tsp vanilla bean paste
- 125g rich tea biscuits, broken into a mixture of small and large pieces
- 30g popcorn, sweet and salty
- 50g rice crispies
- 150g raisins
- 1 x 80g bag mini chocolate eggs (you'll need 25 eggs)
- 2 tsp multicoloured sprinkles
Line a 20 x 20cm tin with baking parchment. Melt the chocolate, butter and syrup in a heatproof bowl over a pan of just simmering water, stirring frequently until smooth, or use the microwave, stirring between 30 second blasts.
Remove the chocolate from the heat, then stir in the vanilla, biscuit rubble, popcorn, rice crispies and raisins. Mix well until everything is well coated in the chocolate. Transfer to the tin, packing it in and smoothing over the surface. Press the mini chocolate eggs into the top in rows of five (so that there's an egg for every one of 25 bites), then scatter over the sprinkles, also lightly pressing them in. Chill for at least 2 hours before cutting into 25 squares.