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.
