Easter rocky road
Ingredients
- Step 1 225g dark chocolate , broken into pieces
- Step 2 100g unsalted butter , cubed
- Step 3 2 tbsp cocoa powder
- Step 4 2 tbsp golden syrup
- Step 5 100g rich tea biscuits
- Step 6 50g mini marshmallows
- Step 7 50g dried cranberries
- Step 8 200g chocolate mini eggs
Calories: 399
Carbohydrate: 39 g
Protein: 4 g
Fat: 24 g
Cook time: 30 minutes
Prep time: 25 minutes
Total time: 55 minutes
Servings: 810
TAGS
Afternoon tea
Buffet
Dessert
Snack
Treat
30-60 minute
400 kcal or less
Beginner
Easter chocolate
Easter egg
For a crowd
Good Food
Indulgent
Kids cooking
Leftover chocolate
Make Ahead
Mini egg
No-bake biscuit cake
Reader
Spring
Directions
- Step 1 Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.
- Step 2 Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.
- Step 3 Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini chocolate eggs.
- Step 4 Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini chocolate eggs, pressing them in a little, and leave to set in the fridge for 1 hr.
- Step 5 Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.