200g shortbread biscuits
120g unsalted butter, melted
400g dark chocolate, chopped
2 Tbsp golden syrup
80g pistachios, roughly chopped
Note: Allow overnight to chill
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.