• 2 x 200g bars smooth white chocolate, broken into pieces
  • 100g sweetmeal digestives , broken into small pieces
  • 150g bag mini marshmallows
  • 100g bag mini eggs


  • STEP 1
    Line an 18cm x 18cm cake tin with Clingfilm. Put the chocolate in a large heatproof bowl and place over a pan of simmering water (make sure it's not touching the water).
  • STEP 2
    Remove the bowl from the heat and stir in the broken digestives, mini marshmallows and most of the mini eggs- keep some aside to decorate.
  • STEP 3
    Pour the chocolate mixture into the prepared tin and smooth the top with a butter knife. Scatter over the reserved mini eggs- press them in with the back of a spoon. Chill in the fridge for 2-3 hours. When set, cut into 25 small squares.

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