Ingredients
- 225g chocolate (Dark, Milk, White- whatever you have left lying around!) broken into pieces
- 100g unsalted butter cubed
- 2 tbsp cocoa powder
- 2 tbsp golden or maple syrup
- 100g tea biscuits of choice
- 50g mini marshmallows
- 50g dried cranberries or apricots (jubes for the super sweet tooth!)
- 200g chocolate mini eggs
- Your choice of Speckled eggs, M&M’s, Smarties, Biscoff Biscuits, Chocolate Ripple Biscuits etc to top
Instructions
- Line a 20 x 30cm bake tin with baking paper or clingwrap.
- Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water and melt until smooth and glossy.
- Remove from the heat and add the cocoa powder and syrup.
Mix together until fully combined and leave to cool at room temperature for about 15 mins. - Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, fruits/jubes and 150g of the mini chocolate eggs.
- Pour the mix into the tin and press down with the back of a spoon until even.
Press some of the remaining mini eggs throughout the mix. Grate speckled eggs, biscuits, and/or M&M’s/Smarties with your FinaMill GT pod to top. Leave to set in the fridge for at least 1 hr. - Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.