Step 1

Grease a 20cm x 30cm slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.

Step 2

Reserve 2 tablespoons of the confetti. Place puffed rice, chopped chocolate eggs and remaining confetti in a large bowl. Stir to combine. Place butter in a medium saucepan over low heat. Heat until butter is melted. Remove from heat. Stir in marshmallows, returning to low heat until smooth and combined. Stir marshmallow mixture into puffed rice mixture. Stir to coat well.

Step 3

Press mixture firmly and evenly into prepared pan. Scatter with reserved confetti. Refrigerate for 2 hours or until set

Step 4

Cut into 16 bars. Serve.