200g shortbread biscuits
8 tablespoons (115g) unsalted butter, melted
1 bag (326g/ 11.5oz) milk chocolate morsels
zest from 1 lemon
150ml cream
1 cup pistachios, roughly chopped
250g creamy caramel-filled Easter Crunch eggs
INSTRUCTIONS
Full recipe from : yummly.co
Line a slice tin with baking paper. Put shortbread biscuits in a food processor and pulse until coarse. Add 6 tablespoons of butter and combine. Using your hands, press mixture into base of prepared tin. Freeze for 5 minutes to firm.
Meanwhile, combine chocolate morsels, cream, lemon zest and remaining 2 tablespoons of butter in a small saucepan over a low heat and cook, whisking often, until melted. Reserve 2 tablespoons of the roughly chopped pistachios, then stir remainder into chocolate mixture. Set aside to cool for a couple of minutes.
Pour chocolate mixture over biscuit mixture. Top with Crunchy Easter eggs and reserved pistachios. Refrigerate overnight. Cut into pieces to serve.
