Caramel slice eggs

Method

• 1
  Using the back of a spoon or a small paintbrush, coat 24 holes of a 5.5cm x 4cm (1 tablespoon capacity) egg-shaped mould with chocolate. Refrigerate for 20 minutes or until set.
• 2
  Meanwhile, combine milk, chopped butter and syrup in a saucepan over medium heat. Cook, stirring constantly, for 5 to 7 minutes or until mixture is golden. Cool for 10 to 15 minutes or until thickened.
• 3
  Meanwhile, process biscuits until they resemble fine breadcrumbs. Add melted butter. Process until just combined. Add milk mixture to moulds until almost full (see note). Using a spoon, gently press biscuit mixture over milk mixture. Refrigerate for 3 hours or until set. Carefully remove eggs from moulds. Serve.