Easter egg rocky road
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- Preparation and cooking time
- Prep:
- Cook:
- plus cooling and 1 hr chilling
- Easy
- Makes 8-10 bars
Kids will love using up leftover chocolate in this clever no-bake treat filled with mini eggs from BBC Good Food reader Zara Gilford
| Nutrient | Unit |
|---|---|
| kcal | 399 |
| fat | 24g |
| saturates | 14g |
| carbs | 39g |
| sugars | 29g |
| fibre | 4g |
| protein | 4g |
| salt | 0.2g |
Ingredients
- 225g dark chocolate , broken into pieces
- 100g unsalted butter , cubed
- 2 tbsp cocoa powder
- 2 tbsp golden syrup
- 100g rich tea biscuits
- 50g mini marshmallows
- 50g dried cranberries
- 200g chocolate mini eggs
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.
- 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.
- 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 eggs.
- STEP 4
Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hr.
- STEP 5
Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.
Goes well with
Recipe from Good Food magazine, April 2015
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