Easter Rocky Road


200g unsalted butter, softened

100g dark chocolate

150g milk chocolate

broken into small pieces

4 tbsp golden syrup

2 tbsp cocoa powder

400g Mini Eggs

100g mini marshmallows

200g shortbread biscuits, broken into small pieces

One packet of pink wafers, cut into thirds.


Line a 20cm square cake tin with baking parchment – or china
dish, it really doesn’t matter!

VERY gently heat the
butter, chocolate, syrup and cocoa powder in a pan on a low heat – but don’t
overheat the chocolate, you’ll ruin it!

(you are supposed to place them in a small glass bowl over a
saucepan of gently simmering water, but it’s too fiddly for me!)

Stir with a wooden spoon until all the ingredients are
melted and the chocolate mixture is smooth and glossy.

Leave to cool for 10 minutes.

Stir in the biscuits, pink wafers and marshmallows.

Pour the mixture into the tin, cover with mini eggs.

Leave to cool for 2 hrs.

Remove from the tin and cut into squares.


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