Sarah’s Easter mini-egg Rocky Road
Ingredients
Half a packet of butter (125g)
Close up of mini egg rocky road
3 x bars of cooking chocolate (milk or dark)
2 packets of shortbread biscuits crushed up
As many mini eggs as you like! (some crushed up a bit, the rest whole)
A squeeze (or approx 3 x tablespoons) of Golden Syrup
A handful (more if you prefer) of raisins or sultanas
A good handful of mini marshmallows
Instructions
Line a 9 x 13 inch dish or tray with baking paper
Melt the chocolate and butter in a bowl over a pan of boiling water, add Golden syrup.
Mix the biscuits into the melted ingredients, add in the crushed mini eggs, raisins and marshmallows. Mix again. Spread out evenly into the tray and push down the mixture well into the sides and corners of the tin or dish. Decorate by pushing down whole mini eggs and marshmallows into the top.
Refrigerate overnight, then use a large sharp knife to cut into chunks!
ENJOY! Feel free to amend this guide recipe to however you like! Be as creative as you like. Give away in little bags as Easter gifts…or just accept you’ll eat it all
yourself!
