Who doesn't love rocky road? With super simple ingredients and an easy way to use some of that leftover easter choclate they are the perfect Easter Sunday bake. Get the whole family stuck into helping create this delicious treat, from the chocolate melting to the crushing of the chocolate.
This is the perfect treat for a warm day to as there's no need to bake it! Just pop it into the fridge until the chocolate has set and you've got a super delicious easter snack! Filled with chewy cranberries and marshmallows along with the smooth chocolate and the crunchy biscuits finished with crushed mini eggs nobody could resist this.
All you need to do is melt the choclate, butter and golden syrup together and then mix in all the other ingredients to combine and pour it into your tin! Let it set for an hour or so and your rocky road is ready to be cut up and eaten!
Although mini eggs aren't dairy free, the rest of this recipe can be made dairy free if the mini eggs are subbed for an alternative such as dairy free chopped chocolate or a dairy free mini egg alternative. Just make sure to replace the butter for a hard dairy free version and ensure that the chocolate is dairy free too!
If you have any more questions or feedback feel free to DM me on instagram @rubysgfkitchen or use the contact me section of this page to get in touch.
Now here's the recipe...
Ingredients
350g Dark chocolate
140g Butter
4tbsp Golden syrup
130g Digestive biscuits (I like to use chocolate covered) - about 8 biscuits
85-90g Mini marshmallows (depending on your marshmallow amount preference)
80g Dried cranberries
245g Mini eggs
Method
1- Melt the butter, chocolate and golden syrup together in a glass bowl over a pan of boiling water until all the chocolate pieces have melted.
2- Once melted separate 100g of the mixture and leave to one side, add the rest to a large mixing bowl.
3- Place all your biscuits into a bowl and cut up with scissors (not to fine, we want some biscuit chunks, not flours) in a plastic bag bash the mini eggs with a wooden spoon ( similarly you could do this in a bowl, however it may take you a little bit longer)
4- To the large mixing bowl containing the chocolate mixture add the marshmallows, biscuits, cranberries and 225g of the mini eggs and stir to combine.
5- Line a square tin with baking parchment (I use a brownie tin but you can even use a cake tin, just make sure the sides are tall and its not to large) and add in the mixture!
6- Smooth out the top and add the remaining 100g of chocolate mix. Sprinkle with your left over mini eggs ( you could even add a few extra marshmallows) and place in the fridge for a few hours to set!
7- Once set, cut into squares and enjoy!
If you do make this recipe take a photo and tag me on instagram @rubysgfkitchen as i'd love to see you're creations.
Happy baking,
Ruby x
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