8 Apr 2017

Easter Rocky Road Recipe

Guys, I don't know about you but I'm SO ready for the four-day Easter weekend. I'm ready for no alarms, chocolate for breakfast, a truckload of hot cross buns, a bbq, a scrumptious roast with all the trimmings and just basically some much-needed downtime and rest.

Work has been hectic, life has been hectic and my body and brain are in dire need of chill time with the people I love.

I'm also counting down the days 'til Easter because Ed and I are escaping down to Cornwall for a week afterwards, YAASS.

Anyway, in anticipation of the impending holiday, last weekend Ed and I made a batch of Easter rocky road.

By taking a couple of recipes we found online, using a sprinkle of imagination and a few of our fave Easter treats, we created something quite special. In fact, our rocky road was so good that I'm sharing the recipe on here - you lucky ducks.

It's super simple to make (no baking required) and is ideal if you're not the best in the kitchen but want to make an Easter themed treat that a) looks impressive and b) tastes amazing.

Be warned, it is quite sickly and rich but what's Easter without excessive chocolate consumption, eh?

You will need
200g dark chocolate
100g milk chocolate
80g white chocolate (for drizzling on top)
100g unsalted butter
100g golden syrup
130g malted milk biscuits, broken into small pieces
80g mini marshmallows
100g milkybar eggs, crushed (the best way to do this is to bash them when they're still in the bag)
200g micro eggs or mini eggs (50g for decorating)

1. Line a 8 x 12" baking tin with greaseproof paper or parchment paper

2. Break up the dark and milk chocolate into chunks and place in a bowl along with the butter and golden syrup. Rest over a pan of simmering water and heat until melted, stirring occasionally.

3. Take off the heat and fold in the crushed biscuits, marshmallows, milkybar eggs and 150g of the micro eggs. Mix until well combined.

4. Pour the mixure into the lined tin and level with a spatula. Place aside.

5. For the decoration, melt the white chocolate and drizzle over the top. Sprinkle over the rest of the micro eggs.

6. Put in the fridge and allow to completely cool and set.

7. Cut into even squares and SERVE.

See, told you. Easy as pie. The hardest bit? Waiting for the damn thing to set. I suggest keeping some mini eggs aside to pull you through that waiting period. You can thank me later.
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1 comment :

  1. I'm excited for all the chocolate I can eat without feeling guilty on Easter!! Can't wait :)

    Caterina | www.caterinasosso.com


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