Easter Rocky Road
A lovely treat to whip up in the Easter holidays, this recipe needs no baking so it’s perfect for little ones. It’s a fun dish to decorate and there’s always a bit of chocolate left to lick from the bowl.
175g dark chocolate broken into pieces
125g milk chocolate broken into pieces
2tbsp golden syrup
75g unsalted butter diced
160g sugar coated chocolate mini eggs
200g digestives or rich tea biscuits broken into pieces
75 mini marshmallows
50g hazelnuts roughly chopped
1. Line a 20 x 30cm baking tin with baking paper.
2. Place the dark and milk chocolate pieces in a large heatproof bowl and add the golden syrup and butter. Set the bowl over a pan of barely simmering water but do not allow the bottom of the bowl to touch the water. Stir from time to time until the butter and chocolate are melted and the mixture is smooth. Remove from the heat and leave to cool for five minutes – if it’s too hot the marshmallows will melt.
3. Cut the mini eggs in half (leaving a few whole) and set aside one third of the eggs including the whole ones for decorating. Gently fold in the chocolate eggs, biscuits, marshmallows, nuts and raisins in to the chocolate mixture and stir to combine. Spoon into the prepared tin and spread level using the back of the spoon. Scatter with the reserved whole and halved mini eggs.
4. Refrigerate for at least one hour or until completely firm. Cut into bars and serve.
Recipe courtesy of BBC Food