- 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.