• 300g dark chocolate, roughly chopped
  • 100g butter
  • 125g golden syrup
  • 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
  • 25 mini chocolate eggs
  • 2 tsp multicoloured sprinkles


  • STEP 1

    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.

  • STEP 2

    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.

Goes well with


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