Easter rocky road

1. Grease and line an 18cm square brownie tin with baking paper.
2. Put shortbread biscuits in a freezer bag and bash with a rolling pin (or the side of your fist) until they're broken. You want a mixture of everything from dust to 50-cent-sized chunks. Set aside.
3. Melt butter, chocolate and golden syrup together in a large saucepan over gentle heat.
4. Stir constantly until smooth, then remove from heat. Set aside to cool.
5. Add crushed biscuits, two-thirds of the chopped mmmMallows Eggs and half the almonds to the chocolate mixture, stir until everything is coated in chocolate.
6. Tip the mixture into the lined brownie tin and spread evenly.
7. Top with remaining mmmMallows Eggs and almonds.
8. Chill in the fridge for at least 3-4 hours.
9. Dust with icing sugar, cut into 12 squares and serve.

Cook’s note: Add a twist to this Easter dessert by using any flavour of mmmMallows Eggs you like and your favourite Heavenly slab.