Easter egg rocky road

Easter egg rocky road

Kids will love using up leftover chocolate in this clever no-bake treat filled with mini eggs.

 

Ingredients

 

 

  • 225g dark or milk chocolate, broken into pieces        

  • 100g unsalted butter, cubed

  • 1 1/2 tbsp cocoa powder                                               

  • 1 1/2 tbsp golden syrup

  • 100g rich tea biscuits                                                  

  • 50g mini marshmallows

  • 50g dried cranberries                                                  

  • 200g chocolate mini eggs

 

 

 

 

 

 

 

 


Method

 

Line a 20 × 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern).

 

Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.Remove from the heat and add the cocoa powder and golden syrup.

 

Mix together until fully combined and leave to cool at room temperature for about 15 mins.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, cranberries and 150g of the mini eggs.

 

Pour the mix into the tin and press down with the back of a spoon until even.

 

Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hr.

 

Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.


3 comments

 

Easter egg rocky road

Ingredients

225 g dark or milk chocolate, broken into pieces        

100 g unsalted butter, cubed

1 ½ tbsp cocoa powder                                               

1 ½ tbsp golden syrup

100 g rich tea biscuits                                                  

50 g mini marshmallows

50 g dried cranberries                                                  

200 g chocolate mini eggs

Method

Line a 20 × 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern).

Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.Remove from the heat and add the cocoa powder and golden syrup.

Mix together until fully combined and leave to cool at room temperature for about 15 mins.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, cranberries and 150g of the mini eggs.

Pour the mix into the tin and press down with the back of a spoon until even.

Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hr.

Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.

 

 

 

 

 

Are the mini eggs those candy covered ones Sandi?

I wonder if it is really necessary to add golden syrup to all that chocolate?

You can use whichever one you like Robi.

I've bought the candy covered ones with speckles mainly because I'm making them for the children.  Got mine at Woollies.

I just want to say how nice it is to have lovely people on this site willing to share their recipes and hints with everyone.

We may never meet in person but I feel as though I know so many of you.

Our best years are behind us so we need to be kind and thoughtful to each other and make the best of every day we have ahead of us.

Keep posting girls !!

 

Thanks Radish.  I do like finding recipes and sharing them.  My problem is I might make them once and then add all my extra bits.  Sometimes find that how many the recipe will feed, they have never met my family and it's never enough.  So I also then add bits here and there.

I suppose that's how family recipes have come about over the years.  Each one has added their own piece to make it just that bit better.

I have one recipe that I never give out  It has come through the generations in our family. I used to make it for the Hockey Club to sell and they made a lot of money over the years.

 

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3 comments



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