I told you on Instagram that the mini eggs would be going to good use! But happy Easter! What would Easter be without some chocolate and a bit of Easter baking. To me, Easter is the best time of year to do some baking because the shops all bring out their special baking ingredients (like mini eggs) and you can get really creative with different pastel coloured icing.
I was doing a bit of a Pinterest scroll, as you do, looking for some Easter inspired recipes which were different from the classic Easter nest recipe using cornflakes and chocolate. Don’t get me wrong I love that, however I wanted to do something a little different. I saw a Easter rocky road recipe which got me thinking to do something similar. Lately I have been making a lot of rocky road because it is so easy to make and so quickly to whip up, and it has become a firm favourite in my household. This time went slightly wrong, however it still tastes really good.
The recipe I use is out of the Tanya Bakes book which is AMAZING. If you don’t have this, get it. It has really good recipes in it and some of the recipes are so cool. I have done a few of her recipes and have shared them with you and there will be plenty more in the future, don’t you worry!
Serves 8 – 10 | Prep Time: 15 minutes | Chill Time: 2+ hours
- 150g of unsalted butter
- 350g of dark chocolate
- 4 tablespoons of golden syrup
- 250g of biscuits (I used regular digestive biscuits but you can use your favs)
- 150g of mini marshmallows
- 1 bag of Cadbury’s Mini Eggs
- 1 bag of Milkway Mini Eggs (or any other type of mini eggs)
This recipe is so easy and you will see why. Firstly you want to line a square 20cm baking tin with some baking parchment or greaseproof paper. This is such a boring job but it has to be done…
Then on a low to medium heat you want to melt the butter, chocolate and the golden syrup together and mix it in the saucepan. You want to keep it on a lower heat because the chocolate could burn on a higher heat. I actually used milk chocolate not dark chocolate, however dark chocolate tastes better, and I used honey instead of golden syrup because I think my golden syrup had seen better days…
Next is the bit where you can get all your stresses out but crushing the cookies into small crumbs using rolling pin. You can either place the biscuits in a bag or in a large bowl or something that will make sure you don’t have pieces of biscuit flying everywhere.
From experience, specifically this batch I made, you want to let the mixture cool a bit before you pour in the biscuits and the marshmallows because my marshmallows sort of melted into the chocolate, however it did create a really cool pattern. This normally doesn’t happen, however for some reason it did but i think it was because I did it quite quickly and the chocolate was hot.
Spread the mixture into the tin and place on your variety of mini eggs. I used the classic Cadbury’s Mini Eggs and I wanted to use mini creme eggs but I couldn’t find any in the shops, so I got some Milkway ones instead. Then, cover it with clingfilm and and pop into the fridge for a minimum of two hours. I left mine in over night and it was perfect. Although mine was a bit sticky because of the honey.
Remove it from the fridge and either cut into pieces in the tin or tip it from the tin and do it after. And there you go! Perfectly scrumptious Easter rocky road!
I hope you had a really good Easter and got lots of chocolate!
What Easter eggs did you get this year?
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