Mix the crushed biscuits and melted butter together until well combined.Press into the base of a 20 x 30cm tin which 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. Reprinted with the permission of The Kate Tin.For more sweet decadence follow her foodie adventures on Instagram and Facebook!ALSO try these recipes:Chocolate Easter egg surprise cakeChilli chocolate lamb chopsPeppermint crisp wafflesTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.