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!

Ingredients:

200g milk chocolate
150g dark chocolate
85g butter
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

Directions:

• 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.