Easter Rocky Road (10 minutes prep!)
12 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g butter ((£1.69/2)=(£0.85))
- 2 tbsp golden syrup ((£1.28/20)=(£0.06))
- 100 g dark chocolate ((£0.45))
- 100 g milk chocolate, chopped ((£0.45))
- 100 g mini marshmallows ((£1.40))
- 200 g chopped biscuits - such as Lotus Biscoff ((£1.70))
- 3-4 mini chocolate bunnies ((£1.00))
- 80 g pack sugar coated mini chocolate eggs, chopped ((£1.50))
- sugar sprinkles
Method
- Start by lining a 20cm square cake tin with baking parchment
- Place the butter and syrup in a pan and melt gently. Add the chocolate and heat very gently, stirring until melted. Allow to cool slightly until it is no longer hot when you place your finger in it.
- Stir the marshmallows and biscuits into the melted mixture and press into the tin with the back of a spatula. Top with the bunnies, roughly chopped mini eggs and sprinkles
- Allow to set in the fridge for at least 2 hours then turn out and cut into chunks. Keep chilled. This will keep for up to 2 weeks