1. Place the gluten free chocolate cookies (I used M&S made without triple chocolate cookies but you can use whichever you prefer) to a food bag and lightly crush using a rolling pin, you want medium/large chunks not fine crumbs.

2. Throw your crushed cookies into a large bowl along with the mini marshmallows and crush 60g of the mini eggs to go in there too - big chunks are fine.

3. In a pan, melt together the chocolate, butter and golden syrup, once all combined and melted, pour over the dry ingredients and mix well.

4. Line an 8in square cake tin with cling film (I find this easier to pull off when set than grease proof paper) and firmly press the cookie mix into the tin. Top with remaining mini eggs and place in the fridge to set for at least 3 hours, overnight is best though. Cut into 12 pieces and serve!