1. Melt the white chocolate chips in a microwave safe container. Melt in intervals of 15 to 30 seconds, checking and stirring each time so that the chocolate doesn't burn.

2. Spread the melted chocolate out onto a parchment paper lined cookie sheet in a thin layer. The chocolate slab should be about 1/4″ thick.

3. In a separate bowl, melt chocolate wafers in a microwave safe bowl. Melt in intervals of 15 to 30 seconds, checking and stirring each time so that the chocolate doesn't burn.

4. Drop and drizzle the milk chocolate over the white chocolate.
5. Use a toothpick to create swirls in the chocolate mixture, dragging it through the chocolate.

6.Roughly chop up the mini eggs and spread them overtop of the chocolate in an even layer. Press larger pieces into the chocolate so that they really stick.

7. Place the chocolate in the fridge and allow the chocolate to harden completely before breaking into small pieces.