Place a saucepan over medium heat, add 100g of butter, brown sugar and cream and bring to the boil. Simmer for 4-6 minutes until the mixture has combined into a caramel. Remove from the heat, add the salt flakes and leave to cool.
In the meantime, Line an eight inch/23cm round cake tin with a double layer of cling film or parchment paper.
Place 110g of butter, dark chocolate, milk chocolate and honey into a large bowl and place over a saucepan of simmering water.
When the chocolate mixture has thoroughly melted, add in the biscuits, smarties, half of mini Easter eggs and half of the mini marshmallow. mix well.
Pour the chocolate and biscuit mixture into the lined cake tin, gently press down to ensure the chocolate is holding firm.
Drizzle the melted white chocolate and stick extra mini eggs and mini marshmallows on the top in a haphazard fashion.
Transfer to the fridge and allow to set for 2 hours if you can!
When set drizzle the Salted caramel sauce over and leave to set aside for 1 hour.
Cut into small portions and enjoy within 2 weeks. Store a tight container in the fridge.