Easter Rocky Road
This easy treat is a great way of using up left over chocolate (is this a thing?) after the Easter period. They can also be given as alternatives to confectionery eggs. This recipe is a great one to make with kids, as it’s quick & simple and requires no baking.
Ingredients – to make 20 squares.
For the rocky road
200g dark chocolate
100g milk chocolate
100g mini marshmallows
150g milk chocolate digestive biscuits, (broken)
200g Easter treats (mini eggs/white choccy will do), bashed up.
For the topping (optional)
Handful of mini Creme Eggs, cut in half
Handful of mini chocolate bunnies
50g dark chocolate, melted
- Line a medium rectangle baking tin (around 20 x 30cm) with cling film.
- Place broken up biscuits, Easter treats & marshmallows into a large bowl.
- Melt the dark & milk chocolate together; microwave or in a bowl over a pan of simmering water
- Let the chocolate cool for a minute; so that it doesn’t melt the treats…
- Pour the slightly cooled chocolate over the biscuit/marshmallow/treat mix
- Stir until everything is well combined.
- Spoon mixture into the lined tin, pressing down with a metal spoon.
- Place mini Creme Egg halves/bunnies on to the mix & press down so they stick.
- Place the rocky road in the fridge, for around an hour, to set.
- When the rocky road sets, drizzle over the melted dark chocolate & water icing and return to the fridge for a further 30 minutes.
- When the chocolate & water icing have set, dust over the icing sugar.
- Slice the chocolatey slab into squares (20 – or 2? We’ll let you choose!)
Your rocky road should keep for up to a week (if it lasts that long) if stored in an airtight container, at room temperature.
Alice Shields is a food blogger & trained pastry chef. The former Newman college student sparked her passion for patisserie whilst watching her Grandparents create delicious treats at their former bakery on Ribbleton Avenue. For more recipes & tips check out her blog.