Step 1 Grease and line a 20cm x 30cm lamington pan withbaking paper, allowing the 2 long sides to overhang.
Step 2 Combine the rice bubbles, icing sugar and coconut in a large bowl. Place butter and white chocolate in a small saucepan over medium heat and stir until just melted. Pour over the rice bubble mixture and stir well to combine. Press mixture into prepared pan. Place in fridge for 2 hours or until firm.
Step 3 Remove slice from the pan. Use a 5cm egg-shaped cutter to cut egg shapes from pan. Use melted dark chocolate to attach decorations and decorate using writing icing.
