Step 1

Grease an 18 x 28cm (base size) slice pan. Line base and sides with baking paper, allowing the paper to overhang 2cm above the long sides.

Step 2

Place milk chocolate in a microwave-safe bowl. Microwave on High, stirring with a metal spoon halfway through cooking, for 1-2 minutes or until melted. Pour into the prepared pan. Use a palette knife or spatula to spread and cover the base. Sprinkle evenly with the chopped biscuit, chocolate eggs, mini marshmallows and coconut. Place in the fridge for 15 minutes or until chocolate has just set.

Step 3

Meanwhile, to make the pink layer, place the white chocolate in a microwave-safe bowl. Microwave on High, stirring with a metal spoon halfway through cooking, for 1-2 minutes or until melted. Add food colouring to tint pink. Stir until combined. Set aside for 5 minutes to cool slightly.

Step 4

Pour the pink chocolate mixture over the milk chocolate layer, tilting the pan and gently spreading to cover. Sprinkle with the chopped biscuit, chocolate eggs, mini marshmallows and coconut. Place in the fridge for 15 minutes or until chocolate has just set.

Step 5

To make the blue layer, place the white chocolate in a microwave-safe bowl. Microwave on High, stirring with a metal spoon halfway through cooking, for 1-2 minutes or until melted. Add food colouring to tint blue. Set aside for 5 minutes to cool slightly. Pour over the pink layer, tilting the pan and gently spreading to cover. Sprinkle with the chocolate eggs. Place in the fridge for 30 minutes or until firm.

Step 6

Transfer the slice to a serving board. Set aside for 10-15 minutes to soften slightly. Use a large knife to cut into pieces.