Ingredients
• 400g shortbread biscuits, crushed
• 6tbs melted butter
Filling:
• 200g butter, chopped
• 600g chocolate, chopped
• 1 tin sweetened condensed milk
• 12 marshmallow Easter eggs
Method
Mix the crushed biscuits and melted butter together until well combined. Press into the base of a 20cm x 30cm tin that has been lined with baking paper. Refrigerate until set. Arrange the marshmallow Easter eggs over the base of the biscuits. Melt the butter, chocolate and condensed milk in a saucepan over low heat until smooth. Allow to cool until slightly warm. Pour over the marshmallow eggs and biscuit base. Refrigerate until set. Cut into bars and serve with berries and ice-cream.
Recipe by Shikaar Yadh, Shikaaryadh@gmail.com, 081 326 4419.
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