Easter egg slice

If you're looking for something a little different this Easter, this choc-nut treat fits the bill beautifully. It's easy to make and decadent to the last bite. - by Better Homes and Gardens

Ingredients

200g shortbread biscuits

120g unsalted butter, melted

400g dark chocolate, chopped

300ml cream

2 Tbsp golden syrup

80g pistachios, roughly chopped

250g caramel-filled

Easter eggs

Note: Allow overnight to chill

Method

Line an 18 x 26cm slice tin with baking paper. Put biscuits in a food processor and pulse until coarse crumbs form. Add 90g of the butter and combine. Using your hands, press mixture into base of prepared tin. Freeze for 5 minutes to firm up slightly.
Combine chocolate, cream, golden syrup and remaining butter in a small saucepan over a low heat and cook, whisking often, until melted. Reserve 1 Tbsp of the pistachios, then stir remainder into chocolate mixture. Set aside to cool for 10 minutes.
Pour chocolate mixture over biscuit mixture. Top with Easter eggs and reserved pistachios. Refrigerate overnight. Slice and serve.