Easter rocky road
- Good Food team
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Makes 8-10 bars
Easy
Prep: 25 mins
Cook: 5 mins
plus cooling and 1 hr chilling
A star rating of 4 out of 5.19 ratingsRate
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Kids will love using up leftover chocolate in this clever no-bake Easter rocky road. Make a sweet treat filled with mini eggs from BBC Good Food reader Zara Gilford
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Homemade Easter eggs
A star rating of 4.7 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
225g dark chocolate
broken into pieces
-
100g unsalted butter
cubed
-
2 tbsp cocoa powder
-
2 tbsp golden syrup
-
100g rich tea biscuits
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50g mini marshmallows
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50g dried cranberries
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200g chocolate mini eggs
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Nutrition: per bar (10)
- kcal399
- fat24g
- saturates14g
- carbs39g
- sugars29g
- fibre4g
- protein4g
- salt0.2g
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Method
-
step 1
Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.
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step 2
Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.
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step 3
Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini chocolate eggs.
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step 4
Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini chocolate eggs, pressing them in a little, and leave to set in the fridge for 1 hr.
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step 5
Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.
Recipe from Good Food magazine, April 2015
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A star rating of 4 out of 5.19 ratings
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