Recipe Method

1. Melt the dark chocolate and butter together.
2. Mix the hot cross bun, marshmallows and half the speckled eggs together.
3. Stir through the chocolate mixture.
4. Spoon into baking tin and top with remaining speckled eggs and refrigerate for 1 hour.
5. Remove from the fridge and drizzle the white chocolate over.
6. Place back into the fridge for another 2 hours or overnight.
7. Slice and serve.