Chocolate marshmallow Easter egg fridge bars
Marshmallowy goodness sandwiched between dark chocolate and shortbread biscuit.
|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|
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.