Since Easter is coming up and we all like to endulge ourselves in chocolate, I thought I’d share my new favourite Easter treat! I got the idea from a Facebook video, and it looked so delicious, I had to try them!
These are so quick and easy to make too!
Makes approximately 16 square bars
Active Time: 20 minutes
Total Time: 2 hours, 20 minutes
- 140g butter
- 150g rich tea biscuits
- 250g milk chocolate
- 120g dark chocolate
- 4 tbsp golden syrup
- 50g mini marshmallows
- 50g raisins
- 40g glace cherries
- 16 mini creme eggs (the mini ones look better than the normal sized ones)
(It’s a good idea to put the mini creme eggs and mini marshmallows in the freezer a bit before hand so that they hold their shape.)
- Melt the butter, chocolate and golden syrup in a bain-marie (a bowl above a saucepan of boiling water), stirring regularly.
- Once the chocolate has melted set aside 150ml to be used later, leave the rest in the bowl and remove from the heat.
- Put the biscuits into a sandwich bag and then crush them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.
- Fold the biscuit pieces and crumbs into the melted chocolate mixture in the bowl.
- Chop the cherries in halves or thirds depending on their size and add to the bowl.
- Mix in the raisins and mini marshmallows.
- Chop the mini creme eggs into half. Set aside half of them to use later and put the other half in the pan and mix in gently.
- Tip into a foil tray around 24cm square, and flatten with a spatula.
- Pour the 150ml of melted chocolate, which was set aside earlier, evenly across the top of the mixture. This is to fill in any gaps. You can use a spatular to spread the chocolate more evenly across the top as well.
- Put the remaining creme eggs on top of the rocky road (with the white and yellow creme showing on top), pushing them down carefully into the mixture so that the very top of the creme eggs are just above the surface.
- Refrigerate for at least 2 hours.
- Cut into squares.