• 400 g smooth white chocolate, broken into pieces
  • 100 g sweetmeal digestives, broken into small pieces
  • 150 g mini marshmallows
  • 100 g mini eggs


  1. 1

    Line an 18cm x 18cm cake tin with clingfilm. Put the chocolate in a large heatproof bowl and place over a pan of simmering water (make sure it's not touching the water). Stir until the chocolate is completely melted.

  2. 2

    Remove the bowl from the heat and stir in the broken digestives, mini marshmallows and most of the mini eggs – keep some aside to decorate.

  3. 3

    Pour the chocolate mixture into the prepared tin and smooth the top with a butter knife. Scatter over the reserved mini eggs – press them in with the back of a spoon. Chill in the fridge for 2-3 hours. When set, cut into 25 small squares.

Nutritional Details

Each serving provides
  • Energy 620kj 148kcal 7%
  • Fat 7.8g 11%
  • Saturates 4.8g 24%
  • Sugars 14.2g 16%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 2064kj/493kcal

Each serving provides

17.4g carbohydrate 0.2g fibre 2.0g protein

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