Easter egg rocky road

Easter egg rocky road

  • Rating: 4 out of 5.12 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • 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

Nutrition: per bar (10)
NutrientUnit
kcal399
fat24g
saturates14g
carbs39g
sugars29g
fibre4g
protein4g
salt0.2g
Advertisement

Ingredients

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

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.12 ratings
Advertisement
  • Hayloft promo image

    An ultimate Allium Mix for just £20! Plant Hayloft’s magnificent bulbs now for fantastic results in spring 2021!

    Get offer
Advertisement

Sponsored content