Happy Easter everyone! If like me you’ve got way too much chocolate in the house to know what to do with, give these little beauties a try! These are perfect for sharing with the family and scoffing one or two yourself. I found this recipe over on Charlotte’s Lively Kitchen and it’s the simplest Rocky Road I’ve ever made. Give it a go and leave your photos in the comments!
150g rich tea biscuits
250g milk chocolate
120g dark chocolate
4 tbsp golden syrup
50g mini marshmallows
40g glace cherries
16 mini crème eggs
- Put the mini crème eggs and the marshmallows in the freezer for a couple of hours ensuring the marshmallows are separated to hold their shape.
- On a very low heat, melt the milk chocolate, dark chocolate, butter and golden syrup. Stir the mixture regularly so that it doesn’t burn.
- Once the chocolate has melted, set aside 150ml for later. The original recipe says to leave the rest of the mixture in the pan but I actually ended up tipping it into a bowl as I found it easier to mix all the other ingredients in.
- Crush the biscuits and fold into the chocolate mixture.
- Chop the cherries in half and add in.
- Mix in the raisins and mini marshmallows.
- Chop the mini crème eggs in half. Set aside half of them to be used later and mix the other half gently into the bowl.
- Cover a tray with baking parchment and spoon the mixture into it, pressing down firmly so you have an even layer.
- Pour the 150ml of chocolate evenly across the top, filling in any gaps. You may need to spread it with a spatula to create an even surface.
- Place the remaining crème eggs on top of the rocky road, carefully pressing down so that they sink slightly into the mixture.
- Put the rocky road in the fridge to set for at least a couple of hours but I left mine in over night.
- Once set, cut up into squares and serve to your Easter guests!