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Break up 3 x 150g bars milk chocolate into chunks and put them into a heatproof bowl. Bring a pan of water to the boil and set the bowl on top, making sure the water doesn’t touch the bottom of the bowl. Leave the chocolate to melt, stirring occasionally.
Meanwhile, grease a tin about 20cm x 26cm with butter and line with nonstick baking paper or cling film. Once the milk chocolate has melted completely, pour into the prepared tin and spread out to the edges. (If you don’t have a tin the right size, then lay a piece of nonstick baking paper on a baking tray and just spread the chocolate out to around the same size.)
Break up 50g white chocolate into chunks, put them in a clean bowl and melt in the same way. Once melted, drizzle over the milk chocolate and use a cocktail stick or skewer to swirl the milk and white chocolate together.
Bash a 90g bag of micro eggs or Mini Eggs on one side to crush some of the eggs, then sprinkle the whole and crushed eggs over the swirled chocolate. Push in some marshmallows to finish. Leave in a cool place to set, before breaking up into pieces.
