This is based on a Nigella recipe that I have adapted to make for Easter. Needless to say it is full of sugar and calories so best eaten in small amounts! (Haha!)
You will need a 25cm round springform cake tin or baking tray approx. 30 x 20 x 5cm
300g milk chocolate
125g unsalted butter
3 tbsp golden syrup
250g salted peanuts
200g Mini eggs plus extra for the top
Line your tin with parchment or foil
Break up the chocolate and put into a heavy-based saucepan.
Add in the butter and syrup and gently heat together over a low heat.
Put the 200g of Mini Eggs into a food bag and using a rolling pin bash so they break into pieces.
Once the chocolate, syrup and butter have melted together, remove from the heat and tip in the peanuts and crushed eggs.
Mix well and tip into the cake tin, smoothing the top as much as you can, pressing down with a spatula or the back of a spoon. Scatter the the remaining eggs over the top.
Put into the fridge for about 4 hours and, once set, cut into slices or bite size pieces.