Really gooey and sticky, this makes a super sweet dessert and perfect end to Easter lunch
Line a rectangular baking dish with cling film. Melt 100g of the chocolate in a bowl over a pan of boiling water. Pour into the lined baking dish and brush up around the sides using a pastry brush. Refrigerate until hard.
Place the mini eggs in a sandwich bag and crush using a rolling pin or hard object. You want a varied consistency, with some larger pieces. Place to the side.
Once the chocolate shell in the baking dish is set, prepare the marshmallow mixture. Melt the butter and remaining chocolate in a saucepan over a low heat. Once melted stir in the golden syrup, and combine until smooth.
Remove from the heat. Stir in the crushed mini eggs and marshmallows. Pour into the chocolate shell.
Cut the creme eggs/caramel eggs in half length ways and push into the top of the marshmallow mixture. Place in the fridge and leave to chill over night.
Carefully turn out the sticky marshmallow slice and peel away the clingfilm. Cut into 10 and serve by itself or with cream.