7SmallEaster Eggs,With either a soft or solid center
6Marshmallow Eggs,Chopped in half
SmallEaster eggs,To Decorate
Preheat the Oven to 180°C (350°F) and line a 9"x13" baking dish with non stick cooking paper.
Beat the partially melted butter, brown sugar and icing sugar together at a high speed until light and fluffy.
Add the egg, milk and vanilla extract and beat in.
Add the flour, baking soda, baking powder and cornflour and beat until combined.
Mix in the chocolate buttons, 1/2 cup mini eggs and 3/4 cup marshmallows.
Spread the digestive biscuits in a layer in the prepared dish.
Spoon over the cookie mixture until it has completely covered the digestive biscuit base.
Sprinkle over the rest of the mini eggs, place the marshmallow eggs over and put as many marshmallows as you like in the gaps.
Place the 7 small eggs over top and place in the oven for 20 mins.
Allow to cool completely.
Save money on Easter eggs by using more chocolate buttons than eggs. If you don't want the marshmallow eggs to spread as mush as mine did, omit placing them on the slice until it has cooked for 12 minutes first.