Want to make it festive? Add mini chocolate eggs or candy-coated eggs for Easter.
Line a 25cm x 20cm tin with baking paper on the base and sides.
Melt the chocolate over a double boiler. Place a saucepan on a stove and add 3cm of water. Place a dry and shallow, heat-safe mixing bowl over the saucepan. Add the chocolate to the bowl and turn on the stove to medium. As the water begins to simmer, the heat will melt the chocolate. Stir continuously using a heat-safe spatula until all the chocolate has melted. Remove from heat.
Add three-quarters of the marshmallows, sprinkles and Chang’s Fried Noodles and only a quarter of the jellybeans to the melted chocolate. Combine well until ingredients are evenly coated. The remaining ingredients are kept aside to scatter over the top.
Spread the mixture evenly in the baking tin before scattering over the remaining marshmallows, jellybeans, sprinkles and fried noodles.
Place into the refrigerator for 2 hours or until completely set.
Once set, turn out onto a chopping board or surface and allow it to come to room temperature. Then using a large and sharp knife, cut it into chunks. Place onto a platter for serving or into an air-tight container for storing.