Mini Easter Eggs (using a half mini easter egg mould)

1. Melt the Milkybar white chocolate in the microwave, stirring every 20–30 seconds until fully melted. (Optional:) Add a few small chopped up pieces of unmelted white chocolate and stir until they melt in.
2. Pour the melted chocolate into mini Easter egg moulds and gently tap to remove air bubbles.
3. Place in the fridge for about 1 hour, or until fully set.
4. Once set, gently pop the eggs out of the moulds, place them on a plate, and set aside.

Alternatively decorate yourself with suitable store bought easter eggs, a layer of Milkybar white chocolate, suitable sprinkles or leave plain.

Slice

1. Line a large container (size: 22 x 17 cm) with baking paper and set aside.
2. Place the biscuits in a large freezer bag, seal it, and use a rolling pin to crush them into crumbs. Aim for a mix of fine crumbs and small biscuit chunks. (Alternatively, pulse them in a food processor).
3. Cut the butter into chunks and place it in a microwave-safe bowl.
4. Add the condensed milk, then microwave in short bursts, stirring regularly, until the butter is nearly melted.
5. Stir in the malt powder until the mixture is smooth and fully combined.
6. Add the crushed biscuits and mix well until everything is evenly coated.
7. Press the mixture firmly into the prepared container and smooth the top with a spatula.
8. Top with moulded mini-Easter eggs, a layer of melted white chocolate, or leave plain—whatever you prefer!
9. Refrigerate for at least 4 hours, or until set.
10. Slice and enjoy!