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Easter egg rocky road

Easter rocky road

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Rating: 4 out of 5.15 ratings
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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 Easter rocky road. Make a sweet 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
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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

Recipe from Good Food magazine, April 2015

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Overall rating

Rating: 4 out of 5.15 ratings
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