Mini Egg rocky road

Method

1. Put the butter, chocolate and honey in a small microwaveable bowl and melt in 30-second bursts, stirring between each, until smooth and uniform. Leave to cool slightly.
2. Set aside a small handful of almonds and an equal amount of Mini Eggs to decorate, then roughly chop or crush the rest and stir those into the chocolate mixture with the biscuits.
3. Line a small baking dish with baking paper and pour the mixture into it, giving it a light tap to level out the mixture. Decorate the top with the reserved almonds and Mini Eggs, pushing them into the chocolate slightly.
4. Leave to cool for 20 minutes at room temperature, then put in the fridge for an hour to set. Lift the paper and chocolate out of the dish, then use a sharp knife dipped in hot water to cut into bars. Keep in an airtight container for up to 3 days.