Choc-mallow Slice

Serves 8, Prep and Cook 25 mins

12 Scotch Finger biscuits 300g pink and white

marshmallows (3 cups) 4 x 17g milk chocolate,

hollow Easter eggs 200g block dark chocolate,

chopped

1 Grease a 20cm square cake pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

2 Arrange biscuits, flat-side down, over base of prepared pan, trimming to fit neatly.

3 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.

4 Pour over biscuits in pan. Spread evenly. Refrigerate for about 30 minutes, or until set.

5 Meanwhile, using a small, sharp knife, carefully cut chocolate eggs in half using the seam as a guide. Set aside.

6 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.

7 Arrange halved eggs, cut-side down, over chocolate. Refrigerate for 20 minutes or until set.

8 To serve, lift slice from pan. Cut into pieces.