I think I prefer Easter baking to Christmas baking. My sister and I are quite excited about it this year, I am heading back home for Easter so we have a few things planned! Tim was in England with work this week so I asked him to bring me back some mini eggs so I could get a bit of a head start on the Easter baking!
The great thing about this recipe is you can use whatever your favourite Easter chocolate is. If I had had some creme eggs to hand I would definitely have chopped up a few and put them in!
I hope you enjoy this recipe. The end result didn’t last long in our house!
You can find me on Facebook and Instagram!
Easter Rocky Road Recipe
200g dark chocolate
1 tbsp golden syrup
200g Digestive biscuits, blitzed or crushed into crumbs
225g of your favourite Easter chocolate… mini eggs, creme eggs you name it! If they are bigger than a mini egg I would recommend cutting them into smaller pieces
200g milk chocolate
a small handful of crushed mini eggs to decorate
In a heatproof bowl placed over a pan of boiling water, melt the dark chocolate, butter and golden syrup together.
Once melted, take off the heat and stir in the crushed Digestive biscuits.
Add your Easter chocolate (chopped if necessary) and mix everything together.
Pour into a lined 20cm tin. Push the mixture down and smooth the top.
Chill in the fridge for 15 minutes.
Melt the milk chocolate in a small bowl and then spread evenly over the rocky road mixture. Then sprinkle with the crushed mini eggs (or anything else you want).
Chill for at least an hour or until completely set.
Take out of the fridge and cut in to small squares.