Grease and line a 18cm X 28cm rectangular slice tin with baking paper.
Place the biscuits into the Thermomix bowl and crush for 10 seconds, Speed 8. Pour into a seperate bowl and set aside.
Melt the butter in the Thermomix for 2 minutes, 80 degrees, Speed 2 (or until melted).
Add the sweetened condensed milk and mix for 10 seconds, Speed 3. Scrape down the sides of the bowl.
Add the coconut and the crushed biscuits and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 5 seconds. Note: If your mixture is too crumbly, add a little more sweetened condensed milk and mix again for 5 seconds.
Add the mini Easter eggs and mix for 10 seconds, REVERSE, Speed 3, using the spatula to help mix.
Spoon the mixture into the prepared tray and press down firmly with a spoon.
Melt the chocolate in a clean and dry Thermomix bowl for 3 minutes, 60 degrees, Speed 2 (or until melted). Pour the melted chocolate over the top and decorate with extra mini Easter eggs.
Place into the fridge for 2 hours (overnight is best). Remove from the fridge 20 minutes before cutting into slices (this makes it easier to cut).
Notes
Use full fat sweetened condensed milk as it sets firmer than skim or light
Use any plain sweet biscuits you like (such as Arnotts Marie, Nice etc)
Choose your favourite mini Easter eggs - I recommend using M&Ms crispy speckled eggs as they cut easily and are bright and colourful. If using solid mini eggs, I would recommend chopping them into smaller pieces before using (this makes the slice easier to cut).
Remove the slice from the fridge 20 minutes before cutting (this helps to stop the chocolate layer on top from cracking).
Store in the fridge for up to 1 week
Freeze in an airtight container for up to 3 months