• 100g SPAR butter 

• 160g dark chocolate, broken into chunks 

• 2 Tbsp golden syrup 

• 200g biscuits of choice, crushed 

• ½ cup cranberries 

• 10 marshmallow eggs, chopped 

• 250g SPAR cream cheese 

• 150g SPAR baby marshmallows, keep about 20 aside 

• ½ cup SPAR fresh cream 

• 2-3 Tbsp SPAR speckled eggs or chopped easter eggs of your choice

• Line a 20 x 24cm tin with baking paper and set aside. Put the butter, chocolate, dark chocolate and the golden syrup in a bowl and microwave for 2 minutes or until the chocolate is soft. Stir until it's all melted together. 

• Mix the biscuits, cranberries and chopped marshmallows into the chocolate mixture. 

• Spoon into the prepared tin and spread out evenly. 

• Leave to cool in the fridge for about an hour or until set. 

• Spoon the cream cheese into a bowl. Add the marshmallows to the bowl. 

• Microwave for 1 minute 30 seconds then check if the marshmallows have melted. If not, heat up until melted. Mix with a whisk until all the lumps are mixed out and the mixture is smooth. Leave to cool for about 30 minutes. 

• Whisk the cream to stiff peaks and fold into marshmallow mixture. 

• Pour onto the set chocolate base. 

• Sprinkle on the reserved baby marshmallows and chopped easter eggs or speckled eggs. 

• Leave to set in the fridge for at least 3 hours. 

• Cut into bars.

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