Easter Rocky Road

I know I’m a little late posting this at the end of the Easter weekend but like me you may have some leftover chocolate currently lurking in your house. Should you wish to share it rather than eat it this is the recipe for you. I made this Easter Rocky Road as an end of term treat for my colleagues for the last day of term. I’ve made Rocky Road before but this is a slightly different recipe. If making it for Easter you can always add an extra Easter touch with some Easter-themed sprinkles or marshmallows but it works just as well without. This is a recipe from Olive Magazine.

This recipe doesn’t require any baking and can be made in one bowl so it’s easy to make. It does however require a minimum of 3 hours setting time which you will need to allow for. It would also be perfect for baking with children. Little hands will love breaking biscuits and adding eggs to the top (just check some eggs do make it on!) The good thing about this recipe is that you can tailor it to include your favourite Easter treats. You’ll need a 22cm baking tin.

Ingredients:
200g dark chocolate 200g (chopped)
200g milk chocolate 200g (chopped)
50g butter
1 tablespoon golden syrup
100g Rich Tea biscuits (broken into small pieces)
100g mini marshmallows
2 Crunchie bars (roughly chopped)
40 mini eggs of your choice (e.g. Galaxy Golden Eggs, Cadbury Mini Eggs, Cadbury Mini Creme Eggs and Smarties Mini Eggs)

Method:
1) Line a 22cm square baking tin with a double layer of clingfilm.
2) Gently melt both chocolates, the butter and golden syrup in a heatproof bowl set over a pan of simmering water (or alternatively heat in short blasts in the microwave, stirring in between). Whilst waiting for it to melt place the Rich Tea biscuits in a sealable food bag and break into small pieces.

3) Stir in the biscuits, marshmallows and Crunchie bits. Tip in the chocolate mix and level out as much as possible (it will be quite uneven on the surface).