This super-simple chocolately teatime treat can be decorated with Easter-themed sweets like Mini Eggs and novelty marshmallows, making it perfect for whipping up with kids.


  • 3 x 150g Milk chocolate broken into chunks
  • 50g White chocolate
  • 90g pack of mini Eggs
  • Butter for greasing
  • Marshmallows we used Tesco Easter Bunny & Chick Mallows


  • STEP 1

    Put the milk chocolate chunks into a heatproof bowl. Bring a pan of water to a simmer and set the bowl on top, making sure the water doesn’t touch the bottom of the bowl. Leave the chocolate to melt, stirring occasionally.

  • STEP 2

    Meanwhile, grease a tin about 20cm x 26cm in size and line with non-stick baking paper or clingfilm. Once the milk chocolate has melted completely, pour into the prepared tin and spread out to the edges. If you don’t have a tin the right size, then lay a piece of non-stick baking paper on a baking tray and just spread the chocolate out to around the same size.

  • STEP 3

    Clean the bowl, then add the white chocolate pieces and set over the pan of boiling water to melt. Once melted, drizzle over the milk chocolate and use a cocktail stick or skewer to swirl the milk and white chocolate together.

  • STEP 4

    Bash the bag of micro eggs on one side to crush some of the eggs, then sprinkle the whole and crushed eggs over the swirled chocolate. Push in some marshmallow bunnies and chicks. Leave in a cool place to set, before breaking up into pieces.