- STEP 1
Pre-measure all of your ingredients you will need into bowls before you start so that they are ready to go (Blue Peter Style).
Line a rectangular 18cm x 18cm (or as close to) cake/brownie tin with non-stick paper or clingfilm. Set aside.
- STEP 2
Place your broken white chocolate in a large heatproof bowl over a pot of simmering water, keeping and eye on it and stirring frequently until completely melted and smooth.
Once melted, remove your melted chocolate from the heat and tip the broken custard cream's, mini marshmallows, halved glace cherries and the majority of your mini eggs in.
Give it a good stir with a spatula!
- STEP 3
Once combined, pour your mixture into your prepared, lined tin.
Even your mixture out with a spatula making sure it is evenly spread and mostly level. Once happy, pop the remaining mini eggs evenly over the top pushing in slightly with your hands or the back of a spoon for extra decoration.
- STEP 4
Place in the fridge to chill for around 1-2 hours (3 to be properly set) and slice into the desired size of squares.