• Line base and sides of a 16 x 26cm rectangular lamington tin with non-stick baking paper, allowing a 2cm overhang. 
• In a bowl, combine crushed biscuits and butter. Press mixture firmly into prepared tin. Refrigerate until required.
• Place chocolate into a heatproof bowl, then place over a saucepan of half filled with simmering water (make sure base of bowl doesn't touch the water). Stir until melted. Remove from heat then pour a cup of this melted chocolate over biscuit base.
• Add marshmallows, fruit jellies and peanuts to the remaining melted chocolate, mix until evenly coated. Pour onto biscuit base and spread evenly. Refrigerate for 1 hour or until set. Remove from tin, then with a large sharp knife cut into slices or squares. 

Some delicious tips for Easter:

• Add some chopped caramel filled mini Easter eggs in place of the fruit jellies
• For an alternative gift to chocolate Easter eggs cut the slice into small squares then wrap with clear cellophane and decorative ribbon.