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.
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