Prepare a baking sheet with parchment; set aside.

In a double boiler, melt chocolate until completed melted (or in a microwave safe bowl, cooking on high and stirring every 30 seconds until melted), and pour onto prepared pan, spreading almost to the edge.

While the chocolate is still wet, start placing the toppings on; begin with the small cookies, then nestle the chopped caramel chocolate in between, then drop the candy eggs in the spaces that are empty.

Once you are done, sprinkle the quints all over and set aside to harden.

Meanwhile, melt the chocolate melts and scrape into a small zip-lock baggie, snip the bottom corner and use it like a piping bag to drizzle the coloured chocolate all over the top.

Leave to harden and then either cut into squares or break into pieces and serve.