Put the milk chocolate, butter and golden syrup in a large heatproof bowl.
Melt gently in the microwave (in 30 seconds blasts) or over a bain-marie and stir until melted and smooth. Allow to cool a little - if the chocolate is hot, it'll melt the additions.
Add the white chocolate chips, digestives, marshmallows and two thirds (200g / 7oz) of the Mini Eggs. Stir well until everything is evenly coated.
Tip the mixture into the tray lined with baking paper. Press to level off.
Top with the remaining (100g / 3.5 oz) Mini Eggs.
Place in the fridge for at least 2 hours or overnight to set.
Once set, cut into 16 squares and enjoy.
Mini Egg rocky road should be placed in a sealed container to keep it fresh. You can keep it in a cool cupboard or pantry, or in the fridge, depending on how you like your chocolate. It will keep for about 2 weeks.