Easter egg marshmallow slice

Method

1. Using a food processor, process biscuits. Add butter and process until well combined. Press mixture evenly over a baking tray. Refrigerate.
2. Place marshmallows and milk in a saucepan over medium heat. Cook for 6-8 minutes. Pour marshmallow mixture over the biscuit base. Refrigerate for 30 minutes.
3. Place milk and dark chocolate in a microwave-safe bowl. Microwave for 1 to 2 minutes, stirring with a metal spoon every 30 seconds.
4. Combine raspberry lollies, Maltesers, coconut and ¾ of 1 packet of eggs into a bowl. Add ½ of the chocolate mixture. Toss to combine. Spoon mixture over marshmallow base. Drizzle the remaining chocolate over the egg mixture. Decorate with the remaining eggs. Refrigerate for at least 1 hour.