Recipe by Becky Excell
Instagram: Becky Excell
150g gluten free digestive biscuits
100g mini marshmallows
100g South African Raisins
200g mini eggs
150g golden syrup
200g milk chocolate, chopped
200g dark chocolate, chopped
200g white chocolate
100g mini eggs
Prepare a 9-inch square baking tin by lining it with non-stick baking paper.
Break your digestive biscuits (so they are all different sizes) and crush your mini eggs. Then place them into a large mixing bowl along with your raisins and marshmallows. Mix them together.
In a small saucepan, melt the butter and golden syrup together, until it starts to bubble. Then turn off the heat and add in your chopped dark and milk chocolate, which should gradually melt. Once it has, stir it through until the mixture is lovely and smooth.
Pour your melted chocolate mixture into the large mixing bowl and mix together so that everything is well coated. Then spoon the mixture into your prepared baking tin. Press it down so its even.
Melt your white chocolate for the topping and then pour it over the top. Whilst the chocolate is still melted, cover with extra mini eggs - some whole and others crushed.
Allow to set in the fridge for 2-3 hours until completely firm and the chocolate has set. Remove from the tin and use a sharp knife to cut into 16 squares.