1. Grease the brownie tin with a little butter then line the bottom with a square of greaseproof paper.

2. In a large bowl add 250g white chocolate chunks and the condensed milk, pop into the microwave for 1 mins, stir then another 1 min.

3. Add a squirt of pink ProGel and mix thoroughly.

4. Add the mini eggs, popcorn, biscoff biscuits and marshmallows into the large bowl and mix really well.

5. Transfer the mixture into the brownie tin, spread out evenly to the edges and press down firmly.

6. Pop in the fridge for 2 hours, release the edges with a pallets knife, turn upside and peel off the greaseproof paper, turn right way up. Cut into 16 squares or 8 slices.  

7. Optional) Melt 100g of white chocolate, add some yellow Cocol colour, drizzle on top, decorate with toppings and Golden Belle Sparkle Dust.

NOTE: Store in a container at room temperature