If you’ve read my latest Weekly Round-Up (No. 4), you’ll probably have been very excited for this post to go up because, if I do say so myself, this Easter Rocky Road looks incredible!
I absolutely love chocolate, and so I couldn’t resist making lots of chocolatey treats this Easter (keep an eye out for future posts!) Rocky Road has always been one of my favourites, although it’s probably very unhealthy, so I just had to make this recipe.
Before deciding what I would include in my Easter Rocky Road, I searched the internet high and low for the perfect recipe. However, I just couldn’t find exactly what I wanted. So, I thought I’d mix up a few different recipes, and this was the result.
Ingredients for Easter Rocky Road mixture:
400g Milk Chocolate
4 Tablespoons of Golden Syrup
100g Mini Marshmallows
160g Digestive Biscuits
5 Creme Eggs
Ingredients for decoration:
180g Mini Eggs (2 mini bags)
100g White Chocolate
- Chop your milk chocolate up into smaller pieces, and melt on the hob. Add in the butter and golden syrup, stirring until fully melted. Leave to cool for 5-10 minutes.
- While waiting for this to cool, break up your digestive biscuits into smaller pieces, and chop your Creme Eggs and fudge into edible sized chunks.
- Add to your mixture and stir until everything is fully coated in chocolate.
- Grease a square/rectangular tin (preferably a brownie tin) with baking paper and grease with a small amount of butter.
- Pour your mixture into your tin (as evenly as you can!), add some mini eggs for decoration and pop into the fridge for about 2 hours.
- If you want to add some extra decoration, take your Rocky Road back out of the fridge, melt some white chocolate on the hob, and pour over as you please. Then, I’d suggest popping it back in the fridge for another 30 minutes just so that the white chocolate can harden. But, be careful not to leave it in too long, as you don’t want it to be too hard – Rocky Road is great when it has a bit of a squidgy texture to it!
And finally, you should be left with something looking like this! Yum.
Depending on the size of your tin, and how hungry you are, you should get approximately 12-16 portions out of this recipe. Enjoy!
If that sounds like too much work, why not try this Student-Friendly recipe?
Let me know what you think!
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