Sweeter Easter: Mini Egg marshmallow crunch bars 

A retro joy, inspired by the cornflake cakes we all enjoyed as kids. The base is crisp and chewy, topped with chocolate and a scattering of chocolate mini eggs. Great for little (and big) kids!

SERVES 12-15

BASE

75g unsalted butter, diced, plus extra for greasing

120g cornflakes

large pinch of salt

185g mini marshmallows

TOPPING 

150g dark chocolate

25g unsalted butter

100g chocolate mini eggs, roughly chopped

• Lightly grease a 20cm square cake tin and line the base and sides with parchment paper.
• Put the butter in a large saucepan and place over a low heat until it is fully melted. Meanwhile, put the cornflakes in a large bowl. Add the salt and marshmallows to the saucepan, stirring constantly until the marshmallows have melted and you have a smooth mixture.
• Remove the pan from the heat and scrape the marshmallow mixture into the bowl with the cornflakes. Working quickly, stir the cornflakes trying to coat everything evenly. Don’t worry if you crush the cornflakes. Once combined, scrape this mixture into the prepared pan and press into an even flat layer (you can use wet hands if the mixture starts sticking to your spatula). Set aside for the moment.
• For the topping, add the chocolate and butter to a bowl set over a pan of simmering water and stir occasionally until fully melted. Remove from the heat and pour this mixture over the cornflakes and spread into an even layer. Sprinkle the mini eggs over and refrigerate for a couple of hours or until fully set.
• Remove from the tin and use a sharp knife to cut into pieces. These will keep for up to four days in the fridge.