Line a 20cm tart tin or a cake/ ceramic tray with cling film or parchment paper.
Then, prepare the biscuit cake base. In a bowl, over a saucepan of simmering water, melt the butter, milk and dark chocolate with honey. Once melted, combine. Remove from the heat and add the crushed biscuits and marshmallow and sweets.
Press the mixture into your desired tray or tin and flatten with a spatula to smooth the base. Transfer to the fridge and allow to set for 5-10 minutes.
Meanwhile, prepare the caramel base. In a saucepan, over low heat first. Whisk in the butter, caster sugar and caramel condensed milk. once melted simmer over medium heat for 3-4 minutes, constantly stirring to avoid scorching in the pan. Remove from the heat, let it settle for a minute and pour the mixture evenly over the chocolate biscuit base.
Let it set and cool for 3-4 hours preferably in the fridge.
Once cooled, time to finish and create the top chocolate layer.
Melt the milk and white chocolate in separate bowls, set over a saucepan of simmering water.
Once melted remove from the heat and let the chocolate settle for a minute.
remove the chocolate biscuit and caramel from the fridge.
Spread quickly the milk chocolate and drizzle the white chocolate to give a marble effect. Dot with mini coloured chocolate easter egg or your favourite sweets.
Set aside in the fridge for a further 20 -30 minutes until the chocolate has cooled completely.
Cut into 2-3cm finger or squares and let everyone enjoy a few pieces.
It will store for a few days at room temperature in a tight container or a few weeks in the fridge if it can last that long!
