200g shortbread biscuits
120g unsealed butter, melted
400g dark chocolate, chopped
300ml cream
2 tbs golden syrup
80g cashews or pistachios, roughly chopped
250g Easter eggs
Line a 18x26cm slice tin with baking paper. Put biscuits in a food processor ad pulse until coarse. Add 90g of the butter and combine. Using your hands press mixture into base of prepared tin. Freeze for 5 minutes to firm.
Combine chocolate, cream, golden syrup and remaining butter inns small saucepan over a low hear and cook, whisking often until melted. Reserve 1 tbs of the cashews, then stir remainder into chocolate mixture. Set aside to cool for 10 minutes.
Pour chocolate mixture over the biscuit mixture. Top with easter eggs an reserved cashews. Refrigerate overnight. Cut into pieces to serve.
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