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 from BBC Good Food reader Zara Gilford
- plus cooling and 1 hr chilling
- Makes 8-10 bars
- Easy
Nutrition per serving
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Calories 399
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Carbohydrates 39
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Saturated Fat 14
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Sugar 29
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Protein 4
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Fat 24
-
Fiber 4
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Salt 0.2
Ingredients
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225g dark chocolate, broken into pieces
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100g unsalted butter, cubed
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2 tbsp cocoa powder
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2 tbsp golden syrup
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100g rich tea biscuits
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50g mini marshmallows
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50g dried cranberries
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200g chocolate mini eggs
Method
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Line a 20 x 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.
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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.
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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.
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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.
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Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.