Left Over Easter Egg Rocky Road
Recipes

Left Over Easter Egg Rocky Road

Ingredients

  • 225g chocolate (Dark, Milk, White- whatever you have left lying around!) broken into pieces
  • 100g unsalted butter cubed
  • 2 tbsp cocoa powder
  • 2 tbsp golden or maple syrup
  • 100g tea biscuits of choice
  • 50g mini marshmallows
  • 50g dried cranberries or apricots (jubes for the super sweet tooth!)
  • 200g chocolate mini eggs
  • Your choice of Speckled eggs, M&M’s, Smarties, Biscoff Biscuits, Chocolate Ripple Biscuits etc to top

Instructions

  1. Line a 20 x 30cm bake tin with baking paper or clingwrap.
  2. Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water and melt until smooth and glossy.
  3. Remove from the heat and add the cocoa powder and syrup.
    Mix together until fully combined and leave to cool at room temperature for about 15 mins.
  4. 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, fruits/jubes and 150g of the mini chocolate eggs.
  5. Pour the mix into the tin and press down with the back of a spoon until even.
    Press some of the remaining mini eggs throughout the mix. Grate speckled eggs, biscuits, and/or M&M’s/Smarties with your FinaMill GT pod to top. Leave to set in the fridge for at least 1 hr.
  6. Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.
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