Easter mini egg rocky road

I don’t know about you, but I love a good piece of rocky road!  For the last few years I’ve made a batch of Baileys rocky road at Christmas, which is so, so good, but is now linked with Christmas in my mind so I feel like I can’t make it at any other time.

So, to get a Spring time rocky road fix, I whipped up this batch of Easter mini/micro egg rocky road.  I can’t see it lasting the weekend, it’s that good!

It’s perfect if you’re like me and can’t resist popping a bag of mini eggs in your basket every time you go to the supermarket at this time of year.  And is a great way to use up any leftover Easter egg chocolate you might have after the long weekend.  Apparently that’s an issue for some people?!

This is a really easy recipe to make, and is fun for children to help with, what with the smashing up of biscuits and the chance to sneakily eat some mini marshmallows and chocolate eggs.

What you need:

• 250g chocolate (I used a mix of dark and milk chocolate)
• 3 tablespoons golden syrup
• 130g butter
• 200g digestive biscuits
• 75g mini marshmallows
• 100g micro chocolate eggs
• Handful of mini eggs
• 50g white chocolate

What you do:

1. Grab a small/medium sized baking tin and line it with greaseproof paper.  You want the paper to hang over the edge of the tin so that it’s really easy to lift the rocky road out later!
2. Crush the digestive biscuits.  You can either pop them in a freezer bag, secure the bag, and then bash the biscuits with a rolling pin.  Or, if you’re like me and don’t have any freezer bags handy, tip the biscuits into a big mixing bowl and crush them with the end of a rolling pin.
3. Melt the chocolate, butter and golden syrup together.  You can do this in a microwave, or in a bain-marie, but personally, I like to just put all 3 ingredients in a saucepan and melt them over a really gentle heat on the hob, stirring pretty much constantly.  I’ve never had any problems doing it this way.
4. Once all the chocolate and butter has melted, take the pan off the heat and stir in the crushed biscuits, the marshmallows and the micro eggs.
5. Tip the mixture into the prepared tin, and press it down well with the back of a wooden spoon.
6. Melt the 50g of white chocolate and drizzle it over the top, and then press in a handful of mini eggs.
7. Put the tray in the fridge for an hour or two to set.
8. Cut into squares and enjoy!

If you like the look of this, you’ll most likely also love my recipe for mini egg chocolate bark!