Easter Rocky Road
A delightful dessert that combines luscious chocolate, crispy biscuits, and colorful candies, perfect for Easter celebrations.
Ingrédients
Base Ingredients
- 400 g Milk Chocolate For the main chocolate base.
- 100 g Unsalted Butter For creaminess.
- 100 g Golden Syrup Adds sweetness and binds ingredients.
- 100 g Pink Mini Marshmallows For added texture and sweetness.
- 150 g Digestive Biscuits (Chopped) For the crunchy base.
- 234 g Caramel Mini Eggs (Chopped) Festive candy addition.
- 180 g Mini Eggs (Chopped) Colorful candy for sweetness.
- 110 g Crunchie Mini Eggs (Chopped) Adds a crunchy element.
Topping Ingredients
- 250 g White Chocolate For topping the rocky road.
- 3 pieces Mini Chocolate Bunnies For decoration.
- 80 g Extra Mini Eggs For decoration.
Instructions
Preparation
- Gather all ingredients to streamline the process.
- Chop the Digestive biscuits and mini eggs beforehand.
Cooking the Base
- In a large microwaveable bowl, combine milk chocolate, butter, and golden syrup.
- Microwave in 30-second bursts, stirring in between, until fully melted and combined.
Mixing Ingredients
- Add pink mini marshmallows, chopped Digestive biscuits, and all the Easter mini eggs to the melted chocolate mixture.
- Gently fold all ingredients together until evenly coated.
Setting the Rocky Road
- Pour the mixture into a prepared 8-inch square pan.
- Spread the mixture evenly and compact it into the corners.
- Melt the white chocolate in a microwaveable bowl and pour over the rocky road base.
- Spread the melted white chocolate evenly across the top.
- Decorate with mini chocolate bunnies and extra mini eggs, pressing them gently into the chocolate.
- Refrigerate for about 3 hours until fully set.
Serving
- Once set, remove from the pan using parchment paper.
- Cut into desired pieces and serve.
Notes
Store leftovers in an airtight container in the fridge for up to a week. Can be frozen for longer storage. Avoid overheating the chocolate while melting.