In a large glass bowl, combine chocolate chips, chopped white chocolate bars and melt. Stir to combine. (You can melt the chocolate in the microwave, in short intervals or in a glass bowl over simmering water. If you use the simmering water – double boiler method- be sure not to let any drops of water get into the bowl of chocolate. This will cause it to “seize” and become unworkable).
Add the Lindor white chocolate truffles and Cadbury mini cream eggs, microwave for about 15 seconds, stir to combine.
Next, add peanut butter to the white chocolate mixture & microwave for about 20 seconds. Stir to combine.
Then add the marshmallows, microwave for 25-30 seconds. Stir to combine.
Now, the fun begins: Stir in the rice krispies, pecans & plain M&M’s. If you add peanut M&Ms, keep in mind they are harder to cut through later on.
Pour into a foil-lined (very lightly sprayed) 13 x 9 inch pan.
Sprinkle the top with mini chocolate chips & mini M’M’s. Pat down lightly with the back of a spoon.
Let “set” up or chill in frig for short time. Lift out of pan & remove foil. Cut into pieces. For Easter, we cut a few with spring and Easter cookie cutters, then cut the left overs into bite size squares! Enjoy!
