Chocolate marshmallow Easter egg fridge bars

24 servings Cooking: 45 mins
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Marshmallowy goodness sandwiched between dark chocolate and shortbread biscuit.

By Food24 April 06 2017
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Ingredients (6)

400 g shortbread biscuits — crushed
6 butter — melted
200 g butter — chopped
600 g dark chocolate — chopped
1 condensed milk — tinned, sweetened
12 marshmallows — chocolate coated Easter eggs
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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.

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