03 Apr Easter Rocky Road
From a foodie point of view, Easter is definitely my favourite holiday. Who wouldn’t love a holiday that involves large amounts of chocolate and spicy hot cross buns! For someone who loves to bake like me, I never have a shortage of ideas around this time of year.
Rocky road may not be the most sophisticated of these ideas, however, I can guarantee you it will bring a smile to even the grumpiest of faces! The variety of textures is what makes rocky road so delicious – a bit of crunch, a bit of marshmallowy softness, crisp sugary shells and lots of smooth and buttery chocolate. This Easter rocky road also benefits from a fabulous variety of colours which makes it all the more festive.
P.S. Love rocky road? Try this White Chocolate Rocky Road recipe!
200g milk chocolate
150g dark chocolate
30ml golden syrup (2 tbsp)
100g shortbread cookies (I used the mini Eet-Sum-Mor’s, or you could break them up)
10 marshmallow eggs (about 150g)
125g speckled eggs
12 pastel candy-coated chocolate eggs
- Grease and line a 20cm x 20cm baking tin with baking paper and set aside. Place the all the easter eggs and marshmallow eggs in the fridge for a few hours.
- Break the milk and dark chocolate into pieces, then add to a large heat-proof bowl together with the butter and golden syrup. Place on top of a pan of simmering water and stir frequently until melted and smooth (or melt in the microwave at 20-second intervals). Allow to cool for 5 minutes.
- Chop up 6 of the marshmallow eggs and stir into the chocolate mixture together with the shortbread cookies. Quickly transfer to the prepared baking tin and spread evenly. Push down with the back of a spoon to flatten it out a bit.
- Chop up the 4 remaining marshmallow eggs and pastel candy-coated eggs. Use to decorate the rocky road along with the speckled eggs.
- Cover with clingwrap and refrigerate for 1 hour or until set, then cut into bars and enjoy!
- Store in an airtight container in the fridge.