Easter egg marshmallow slice

Step 1

Grease an 18cm x 28cm (base) rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.

Step 2

Using a food processor, process biscuits until finely chopped. Add butter. Process until well combined. Press mixture evenly over base of prepared pan. Refrigerate.

Step 3

Meanwhile, place marshmallows and milk in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until melted and smooth. Working quickly, pour marshmallow mixture over prepared base, levelling top with a spatula. Tap base of pan on bench to remove any large air bubbles. Stand at room temperature for 15 minutes. Refrigerate for 30 minutes.

Step 4

Place milk and dark chocolates in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until melted and smooth. Set aside for 15 minutes to cool.

Step 5

Combine raspberry lollies, Maltesers, coconut and 3/4 of 1 packet of eggs in a bowl. Add 1/2 of the cooled chocolate mixture. Toss well to coat. Spoon mixture evenly over marshmallow mixture. Drizzle remaining chocolate mixture over egg mixture to cover completely. Decorate with remaining eggs. Refrigerate for at least 1 hour or until set. Cut slice into squares. Serve.