Line a brownie tray with grease-proof parchment paper

In a microwaveable bowl break 200g of dark chocolate into pieces and microwave 30 seconds at a time until melted

Pour in the Rice Krispies and mix well to cover everything in the melted chocolate

Spoon the mixture onto the tray, smoothing the top with the back of a spoon to evenly spread the mix

In another microwaveable bowl melt the remaining 75g of dark chocolate and drizzle over the top of the Rice Krispies

Carefully cut the creme eggs in half and place them evenly on top of the Rice Krispies along with some mini eggs

Put the tray in the fridge for at least 30 minutes to set

Cut up into squares and enjoy!

Store them up to 2 days in an air tight container at room temperature or freeze for up to 6 weeks, remember to separate them in between parchment paper so they don’t stick when frozen.