250g digestive biscuits
300g broken easter eggs (can be mix of dark, white or plain chocolate)
150g golden syrup
75g mixed nuts, roughly chopped
To decorate: a mixture of leftover Easter egg treats
Use parchment paper to line a rectangular dish or tin, leaving extra hanging over the side and then set aside.
Next, place the biscuits in a bag and crush them with a rolling pin and then set aside.
Place a heatproof bowl over a pan of simmering water.
Add the broken chocolate, golden syrup and butter. Carefully stir until they have melted together.
Remove the bowl from the heat.
Add in the broken biscuits, raisins and the chopped nuts.
Stir well to completely coat everything.
Transfer to the paper-lined dish or tin, using a wooden spoon to push the mixture into all the corners.
Sprinkle sweeties over the top before placing in a fridge to cool for 2-3 hours.
Using the edges of the parchment paper, lift and transfer to a board and cut into slices. Serve and enjoy!