Ingredients
12 Scotch Finger biscuits (240g)
300g marshmallows (3 cups)
4 x 17g milk chocolate, hollow Easter eggs
200g block dark chocolate, chopped
Method
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Grease a 20cm square cake pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
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Arrange biscuits, flat-side down, over base of prepared pan, trimming to fit neatly.
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Combine marshmallows and ¼ cup water in a medium saucepan over a medium heat. Stir for about 5 minutes, or until melted and smooth. Remove.
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Pour over biscuits in pan. Spread evenly. Refrigerate for about 30 minutes, or until set.
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Meanwhile, using a small, sharp knife, carefully cut chocolate eggs in half using the seam as a guide. Set aside.
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Place dark chocolate in a medium heatproof bowl sitting over a small saucepan of simmering water. Stir until melted. Pour over marshmallow filling in pan. Spread evenly.
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Arrange halved eggs, cut-side down, over chocolate. Refrigerate for 20 minutes until set.
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To serve, lift slice from pan. Cut into pieces.
TIP! We used four eggs from a 10-pack Cadbury Dairy Milk Hunting Eggs Crate available from Coles. If making slice ahead, remove from fridge 30 minutes before cutting to help prevent the chocolate from cracking. Easter eggs are best cut at room temperature.