1 Line a 30 x 20cm baking tin with baking parchment.
2 Melt the chocolate in a large glass bowl in the microwave at 20–30 second intervals, stirring in between. Alternatively, place the bowl over a pan of gently simmering water.
3 Put the digestive biscuits in a sealable plastic bag and bash with a rolling pin until you have a mixture of different sized pieces. You want to end up with some quite big crunchy pieces and not just crumbs.
4 Stir the crushed biscuits and marshmallows into the melted chocolate until everything is well combined and coated.
5 Transfer the mixture to the lined tin, pushing it into the corners and leveling the top. Push in the Mini Eggs, distributing them evenly throughout, and pressing down with a spatula or the back of a spoon.
6 Chill in the fridge for 2–3 hours (or overnight) until set. Cut into 24 squares and store in an airtight container in the fridge.
4g sat fat