Packed with chocolate, this easy no-bake treat is a great way to use up any leftover Easter eggs you might have lying around!
200g milk chocolate, broken into pieces
200g dark chocolate, broken into pieces
150g salted butter, cut into cubes
100g golden syrup
200g Digestive biscuits, crushed (keep some pieces relatively large so you have a mix of textures)
100g mini marshmallows
250g of your favourite mini Easter eggs (e.g Mini Eggs, Crème Eggs, Oreo Eggs, Reese’s Eggs – chop any really large eggs into smaller pieces)
75g white chocolate, broken into pieces
Makes 10 – 16 squares
Line a 23cm square baking tin with greaseproof paper.
Put the dark chocolate, milk chocolate, butter and golden syrup in a large heatproof bowl and set over a saucepan filled with barely simmering water.
Melt together gently, stirring every now and again until everything is melted.
Remove the bowl from the bain marie and stir in the marshmallows, biscuits and Easter eggs until everything is well coated in the chocolate mixture.
Pour into the lined baking tin and level the mixture with the back of a spoon so you have an even layer. Pop in the fridge for about half an hour.
Melt the white chocolate in the microwave using 10 second bursts, stirring between each one.
Drizzle the melted white chocolate over the rocky road using a spoon or piping bag and put back in the fridge for a few hours until fully set.
When the mixture has set, remove from the fridge and slice into pieces (you should get 10 – 16 slices depending on how big you cut them). Take care with this step as the rocky road will be quite hard. To make it easier to cut, run your knife under the hot tap and dry with a piece of kitchen towel before slicing.
Just look at that cross section…
They keep well either in the fridge or at room temperature for a couple of days… pretty eggcellent if you ask me!
I am super excited that the recipe has also been featured on 365 Magazine. You can check out the article here!