Prepare a 9x9 inch square baking tin with non-stick baking paper.

Place your marshmallows and butter into a large saucepan and allow to melt on a low heat. Keep stirring so it doesn't stick to the bottom of your pan.

Once smooth and very sticky remove from the heat and add your rice krispies to the pan. Mix them so all the krispies are coated. If your saucepan is too small to cope with this, transfer into a large bowl and mix.

Mix in your crushed mini eggs.

Then place your mixture into your tin. Press it down as tightly as you can, it's very sticky but I find it becomes less and less sticky so keep pushing it in.

Melt your white chocolate in the microwave or in a bowl over a saucepan of boiling water on the hob. If you melt it in the microwave, make sure you mix it every 20 seconds or so to ensure the chocolate doesn't burn.

If you want to colour the white chocolate split it up into 3 separate bowls (have more white chocolate in one bowl as that will be your base colour) and use your colouring gels in each to carefully get to the desired colour. Make sure your white chocolate is still really loose and pourable.

Pour one of the coloured white chocolates over the top of the krispies and then drizzle the other coloured melted chocolates over the top and swirl it around using a skewer. If you don't want to colour the chocolate, just pour it over the top of the krispies as is.

Cover the melted chocolate with the mini eggs and optionally an extra drizle of melted white chocolate.

Place in the fridge to allow to completely set.

Once set, remove from the tin and cut into squares - either 9 big squares or 16 small ones.