Line a 20cm (8 inch) square tin with clingfilm or baking paper (you can also use a 23cm tin for a thinner rocky road).
Place the butter, sugar, broken-up milk and dark chocolate (and cocoa powder if using) in a microwaveable bowl. Microwave in 40-second bursts, stirring in between until fully melted.
100 g Butter, 100 g Golden Syrup, 200 g Dark Chocolate, 175 g Milk Chocolate, 2 tablespoon Cocoa Powder
Stir in the crushed digestives, marshmallows, and mini eggs.
180 g Digestives, 50 g Mini Marshmallows, 250 g Chocolate Mini Eggs
Press into a 20cm baking tin lined with cling film. Use the back of a heavy metal spoon to really compact it down. Place in the fridge for 20 minutes.
For the topping, melt the white chocolate in the microwave (in 40-second bursts again), cool for a few minutes, then spread over the rocky road base. Scatter over chopped mini eggs and halved frozen creme eggs. Chill overnight until set, before cutting into squares.
200 g White Chocolate, 100 g Chocolate Mini Eggs