• 400g smooth white chocolate, broken into pieces
  • 100g digestive biscuits, broken into small pieces
  • 150g mini marshmallows
  • 90g 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. 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.

  3. 3

    Pour the chocolate mixture into the prepared tin and smooth the top with a butter knife. Scatter over the reserved mini eggs, pressing 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 611kj 146kcal 7%
  • Fat 7.0g 10%
  • Saturates 4.3g 22%
  • Sugars 15.0g 17%
  • Salt 0.09g 2%

% of the Reference Intakes

Typical values per 100g: Energy 2106kj/503kcal

Each serving provides

18.6g carbohydrate 0.2g fibre 2.1g protein

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