Method

1. Line a 20 x 30cm baking tin with baking paper.
2. Place the dark and milk chocolate pieces in a large heatproof bowl and add the golden syrup and butter. Set the bowl over a pan of barely simmering water but do not allow the bottom of the bowl to touch the water. Stir from time to time until the butter and chocolate are melted and the mixture is smooth. Remove from the heat and leave to cool for five minutes – if it’s too hot the marshmallows will melt.
3. Cut the mini eggs in half (leaving a few whole) and set aside one third of the eggs including the whole ones for decorating. Gently fold in the chocolate eggs, biscuits, marshmallows, nuts and raisins in to the chocolate mixture and stir to combine. Spoon into the prepared tin and spread level using the back of the spoon. Scatter with the reserved whole and halved mini eggs.
4. Refrigerate for at least one hour or until completely firm. Cut into bars and serve.

Recipe courtesy of BBC Food
bbc.co.uk/food