Line the base and sides of a 16.5 X 26cm lamington pan with baking paper, letting the sides overhang.
Chop the marshmallow eggs into quarters.
Place the chocolate and coconut oil into a heatproof, microwave-safe bowl and heat, uncovered, on medium (50% power), stirring every 30 seconds with a metal spoon, for 3-4 minutes or until the chocolate and coconut oil has just melted (you can also use a double boiler on the stove).
Remove from the microwave and stir until smooth.
Stir through the crispy M&Ms speckled eggs, marshmallow eggs, mini Cadbury creme eggs and raspberry lollies.
Working quickly, spread the mixture into the prepared lamington pan and sprinkle with the remaining crispy M&M speckled eggs.
Place into the fridge for 2 hours or until completely set.
Use a sharp knife to cut into slices.