Easter rocky road
Rocky road is one of the easiest things to make with really small children and this one is full of mini eggs and creme eggs to is perfect for using up all your Easter chocolate.
Prep Time20 mins
Chilling time2 hrs
Total Time20 mins
- 400 g Milk/Dark Chocolate
- 125 g Golden Syrup
- 125 g Unsalted Butter
- 100 g Mini Marshmallows
- 150 g Digestives chopped
- 4-5 x 90g Bags of Mini Eggs
- 1-2 x 89g Bags of Mini Creme Eggs pop them in the freezer for an hour or so before to make them easier to cut
- 300 g White Chocolate
Line an 8/9 inch square baking tin with baking paper and leave to one side.
Melt the chocolate, butter and syrup together.
Break the chocolate into pieces and pop in a heat proof bowl. Measure the butter and add to the chocolate. Pop the bowl on your scales, reset them back to zero and measure in your golden syrup.
Melt everything together on a double boiler (pop your bowl on a saucepan with simmering water). Or you could put it in the microwave and zap it for short intervals until everything has melted.
Stir everything together so it is nice a smooth. Be careful not to overheat it.
Measure the dry ingredients
Measure the biscuits into a large bowl and let then bash them until they are in smallish pieces. Add the mini marshmallows (100g) to your bowl.
Before taking the mini eggs out of their packets, bash them as well so they are broken into chunks. Add them to the bowl, saving one packet for the end.
Chop the cream eggs into halves/quarters.
Prepare the topping
Break the white chocolate up and pop in a bowl. Melt it in a double boiler or in the microwave.
Pour it over the top of your rocky road and sprinkle over the last bag of mini eggs.
Pop your tray in the fridge to set for a few hours, slice and enjoy!