Millionaire's Easter Squares

• unsalted butter↗100g 100 g
• dark chocolate↗100g 100 g

  chopped into small pieces

• marshmallows100g 100 g

  (vegetarian, if needed)

• crispy rice cereal125g 125 g
• canned condensed milk↗397g 397 g
• unsalted butter↗100g 100 g
• soft light-brown sugar↗100g 100 g
• white chocolate↗300g 300 g

  broken into pieces

• gel food colouring mix

  (we used pink, yellow, green and blue)

• mini chocolate eggs

  for garnish (optional)

Step-by-step instructions

1. 1

   Line a 20 cm square cake tin with baking parchment. Add the butter, dark chocolate and marshmallows to a saucepan over low heat and warm for 2‑3 minutes, stirring occasionally, until they melt together. Make sure the mixture does not burn. Remove from the heat and let cool for a few minutes.

2. 2

   Transfer the rice cereal to a large bowl and pour the warm melted chocolate mixture over it. Mix well with a silicone spatula until all the cereal is coated. Transfer the mixture into the prepared tin and press it firmly against the bottom and sides with the back of a spoon. Place in the refrigerator while you prepare the caramel layer.

3. 3

   For the caramel, pour the condensed milk into a deep saucepan, add the butter and sugar. Warm over low heat, stirring with a spatula until the butter melts. Increase the heat to medium and simmer for 5‑10 minutes until the mixture thickens and turns golden – when ready, a line should appear on the bottom when you run a spatula through it. (Don’t worry if there are dark spots, just keep stirring so the caramel doesn’t burn.) Pour the caramel over the cereal base and smooth the surface. Cool for at least 1 hour until set.

4. 4

   Melt the white chocolate in a heat‑proof bowl in the microwave in 5‑second intervals (about 1‑2 minutes total), stirring halfway through. Or do it over a bain‑marie, making sure the bowl bottom does not touch the water. Divide the melted chocolate among five bowls. One bowl will remain uncoloured, and to the other four add a few drops of food colouring each (we chose pale‑yellow, blue, green and pink). If the chocolate begins to set while mixing with the colours, return it to the microwave for another ~30 seconds.

5. 5

   Spoon portions of coloured and plain white chocolate onto the set caramel layer in turn. Gently tap the tin until the surface is smooth. Using a skewer, lightly swirl the chocolate to create a marble effect, then sprinkle the chocolate eggs and chill for 1 hour until set. Remove from the tin and cut into nine large or sixteen smaller squares.