Easter Rocky Road
24 standard portions
Source field check ยท 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
- 150 g Chocolate (milk)
- 150 g Chocolate (dark)
- 70 g Butter
- 3 tablespoons Golden syrup
- 120 g Digestive biscuits (broken into small pieces)
- 60 g Mini marshmallows
- 200 g Mini eggs (chopped (for the mixture))
- 100 g Mini eggs (for topping)
Method
- Add 150 g Chocolate (dark), 150 g Chocolate (milk), 70 g Butter and 3 tbsp Golden syrup to a large microwave safe bowl. Microwave on high for 30 second intervals, until all the chocolate and butter have melted. Leave to stand for 1 minute.
- Add 120 g Digestive biscuits and mix well.
- Add 200 g Mini eggs (broken) and mix well again.
- Add 60 g Mini marshmallows and mix one more time.
- Line a 10x8" (25x10cm) baking tin with baking paper. Pour the mixture into the tray and press the mixture down and into the corners. Top with 100 g Mini eggs (whole), pressing them gently into the mixture. Refrigerate for 1 hour then cut into squares.