Prepare the Base:

1. Crush the Biscuits: In a large bowl, crush the digestive biscuits or graham crackers into small crumbs. You can use a food processor or place them in a sealed plastic bag and crush them with a rolling pin.

2. Crush the Mini Eggs: Take the mini eggs and crush them using a rolling pin or by pulsing them gently in a food processor. You want small chunks, not fine crumbs, so leave some larger pieces for extra crunch.

Melt the Chocolate Mixture:

3. Melt the Milk and White Chocolate: In a heatproof bowl, melt the milk chocolate and white chocolate together. You can do this over a double boiler or by microwaving in 20-30 second intervals, stirring in between until fully melted.

4. Add Butter and Condensed Milk: Once the chocolates are melted, add the butter and condensed milk to the bowl. Stir until the butter is melted and the mixture becomes smooth and glossy.

5. Add Vanilla Extract and Sea Salt (optional): Stir in the vanilla extract for added flavor. A pinch of sea salt can also be added to balance the sweetness, enhancing the overall flavor.

Combine the Ingredients:

6. Mix the Crushed Biscuits and Mini Eggs: In a separate large bowl, combine the crushed digestive biscuits and mini eggs.

7. Add the Chocolate Mixture: Pour the melted chocolate mixture over the crushed biscuits and mini eggs. Stir gently until everything is evenly coated and combined.

Set the Dessert:

8. Transfer to a Pan: Line a 9×9-inch square baking pan with parchment paper for easy removal. Transfer the chocolate mixture into the pan and press it down gently to form an even layer.

9. Chill the Dessert: Place the pan in the refrigerator and let the dessert set for at least 15 minutes or until firm.

Cut and Serve:

10. Cut into Squares: Once the dessert has set, remove it from the fridge and cut it into squares or bars.

11. Serve: Serve chilled, and enjoy your No-Bake Mini Egg Dessert!