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
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).
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.
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.