I love chocolate, but seasonal chocolate is my absolute favourite. Why eat a bar of chocolate when you could eat a chocolate shaped bunny? Or a cute speckled egg? And easter egg chocolate genuinely does taste better than normal chocolate right? So adding Easter chocolate to rocky road was a natural step for me.
Rocky Road is one of those super versatile, quick to make and loved by all recipes. You can’t really go wrong and you can add pretty much anything you like. For me, crushed digestives and mini marshmallows create the best base and then you can go wild. I added mini eggs, mini creme eggs and mini Malteaser bunnies because apparently I like everything miniaturised…!
In some ways I feel a little silly calling rocky road a recipe, when its so simple. You’ll need maximum 20minutes in the kitchen and then the fridge pretty much does all the work. My main recipe tip, is that slow and steady definitely wins the race when melting the chocolate, golden syrup and butter. The different boiling points can mean you end up with a split oily mess, and thats a serious waste of chocolate!
Once everything is melted and silky smooth all you need to do is chuck all your goodies in and give it all a good stir. Then pop it into a square tin and leave to set in the fridge for a few hours. Then you’ll have 12 glorious slices of chocolatey, biscuity rocky road goodness!
Rocky road is a perfect bake (can we call it a bake?) for Easter weekend with all the little one’s in your life, especially with all that chocolate involved. Though who am I kidding? My mid-twenties self loved making it just as much as I imagine my three year old self would have!
Let me know if you whip up a batch yourself, and what Easter treats you include!
Easter Rocky Road
- 350 g milk chocolate
- 150 g unsalted butter
- 4 tbsp golden syrup
- 100 g digestive biscuits about 7, broken into small pieces
- 100 g mini marshmallows
- 2 bags of mini creme eggs
- 1 bag of mini eggs
- 1 bag of mini Malteaser bunnies
- Firstly, grease and line a square 9x9 baking tin and set aside. Then melt the chocolate, butter and golden syrup in a saucepan over a very low heat, stirring every now and then.
- Meanwhile place the biscuits, nearly all the mini marshmallows, half the mini creme eggs and nearly all of the mini eggs into a large pyrex bowl.
- Pour the melted mixture into the bowl and mix everything together.
- Pour the combined mixture into the prepared baking tin and scatter the remaining marshmallows, creme eggs, mini eggs and all of the malteaser bunnies over the mixture, pressing them in to ensure the chocolate helps them set.
- Then place in the fridge for at least two hours to set. Slice into twelve and serve.