24 March, 2018
Easter Rocky Road
It’s always a treat when my monthly copy of ‘Olive’ magazine drops through the letterbox! Olive is a publication that combines my loves of food, recipes and travel. This month’s Easter edition included a recipe for ‘Easter Rocky Road’ that I just had to share! I have tweaked the recipe slightly from the original. It’s very easy to follow – ideal for kids!
Ingredients
- 200g dark chocolate (chopped)
- 200g milk chocolate (chopped)
- 50g butter
- 1 tbsp golden syrup
- 100g Rich Tea biscuits (broken into small pieces)
- 100g mini marshmallows
- 2 Crunchie bars (roughly chopped)
- Selection of mini eggs (I used Cadbury Mini Eggs, Smarties Mini Eggs and Galaxy Golden Eggs)
Method
- Gently melt both chocolates, the butter and golden syrup in a heatproof bowl set over a pan of simmering water.
- Stir in the biscuits, marshmallows and Crunchie.
- Line a 20cm square brownie tin with a double layer of clingfilm then tip in the chocolate mix and level out as much as possible.
- Push the mini eggs down into the surface.
- Put in the fridge to set overnight.
- Cut into squares to serve (if it’s difficult to cut, warm the knife before slicing).
Warning! This Rocky Road is seriously moreish! In fact I can’t stop eating it and my eldest Son stated earlier that this is one of the best things I’ve ever made! There’s no chance of this batch seeing Easter!