I haven’t done a baking recipe in what feels like FOREVER (I will bombard you with them after we’ve moved into our new house so enjoy the relative rarity of them while it lasts) and with the Easter weekend upon us, I figured I’d throw as many Easter themed treats into one recipe, and that called for one of my favourite recipes: rocky road.
The great thing about this recipe is that you can add or remove anything you fancy once you’ve got the core mix, so you can totally make this your own and go a little crazy if you want, but here’s how mine turned out..
You will need:
- 225g chocolate (I personally prefer to use milk, but if you want to do dark, go for it!)
- 100g butter
- 2 tbsp cocoa powder
- 2 tbsp caster sugar
- 2 tbsp golden syrup
- 100g mini marshmallows
- 100g chocolate chip cookies or digestive biscuits, broken up
- 100g maltesers (I used slightly less for this recipe because I added mini eggs)
- 75g Mini Eggs plus extra for decorating
- 4-5 Creme Eggs
Line an 8-inch square tin with greaseproof paper.
To start off, melt down the chocolate and butter – I do this in a pan over hot water, but you can microwave it if you prefer. Mix in the cocoa powder, caster sugar and cocoa powder until completely smooth.
In a large mixing bowl, combine the marshmallows, cookies/biscuits, Maltesers and Mini Eggs, then pour in the chocolate mix and stir well until everything has a good coating of the chocolate mix, then pour into the tin and squish it down a little bit, but not too much.
Using a sharp knife, cut your Creme Eggs length-ways (along the little join). I then cut them in half again to make them go a little further, but that’s completely up to you! Press the Creme Egg pieces into the top of the mix so that they make their own little indentations to sit in, and chuck a couple of extra Mini Eggs on for good measure, then get this into the fridge for 1-2 hours.
Once set, chop into chunks and be prepared for it all to disappear a lot quicker than you expected..