Easter Rocky Road
No-bake Easter Rocky Road is a seasonal twist on a modern favourite. Full of all your favourite Easter sweets and chocolates and easy to make.
Servings: 12 pieces
Ingredients
- 200 g plain chocolate
- 200 g milk chocolate
- 50 g butter
- 1 tablespoon golden syrup (15ml/30g)
- 100 g Rich Tea biscuits
- 100 g mini marshmallows
- 60 g Crunchie bars or Maltesers
- 50 mini eggs/Easter sweets,
Equipment
Square tin 23cm/ 9-inch
Instructions
Preparation:
- Line the baking tin with Magic Liner or a baking parchment square
- Break the biscuits into small pieces100 g Rich Tea biscuits
- Roughly chop the Crunchie bars/Maltesers or bash lightly with a rolling pin60 g Crunchie bars or Maltesers
For the Easter Rocky Road:
- Break the chocolate into chunks and gently melt with the butter and golden syrup200 g plain chocolate, 200 g milk chocolate, 50 g butter, 1 tablespoon golden syrup
- Heat in 30-second blasts on HIGH in the microwave, stirring in between ORIn a large heatproof bowl over a pan of simmering water - do NOT let the water boilFor step-by-step instructions see How to Melt Chocolate
- When melted, remove from the heat and allow to cool a little
- Stir in the biscuits, marshmallows and Crunchie/Malteser bits100 g mini marshmallows
- Pour the chocolate mixture into the tin and smooth the surface
- If using mini Creme Eggs, cut them in half lengthwise. Push the mini eggs down into the mixture50 mini eggs/Easter sweets,
- Put in the fridge to set for 3 hours or overnightCut into squares or rectangles to serve.
Video
Notes
Everyday Cooks Tips:
Easter egg selection:- I used Galaxy Golden Eggs, Cadbury Mini Eggs, Cadbury Mini Creme Eggs, Milkybar Mini Eggs and Smarties Mini Eggs
- Store in an airtight container in the fridge for up to a week
- Buy GF biscuits and check the labels on the sweets