1.     Line a 8×8 inch baking pan with parchment paper.

2.     Add the marshmallows and ¾ cup Robin Eggs to a large bowl.

3.     Melt the chocolate and white chocolate in the microwave for 30 second intervals, stirring between each heat session, until melted.

4.     Stir the milk chocolate into the candy marshmallow mixture, then fold the white chocolate in.

5.     Pour into the prepared pan, then top with remaining ¼ Robin Eggs and sprinkles.

6.     Refrigerate for 2 hours, then cut into 5 rows by 5 rows, making 25 squares.