Place your digestive biscuits into a large mixing bowl and gently crush using a rolling pin until you have chunky pieces, you want small pieces and larger chunks for texture
Add the mini marshmallows and mini eggs. Set aside
In a saucepan over low heat, melt the milk chocolate, unsalted butter
Stir gently until smooth and glossy and don’t rush this bit. (Alternatively, melt in 30 second intervals in the microwave, stirring each time until fully melted)
Add the maple syrup and stir until combined
Pour the melted chocolate mixture over the biscuit mixture and stir well until everything is evenly coated
Spoon into your lined tin, pressing down firmly with the back of a spoon to create an even layer
Melt the remaining milk chocolate and pour over the top
Scatter over extra mini eggs, gently pressing them into the chocolate
Place in the fridge for 2–3 hours or until fully set. Once firm, remove from the tin and slice into squares
