Chocolate egg rocky road
Use up leftover chocolate and mini eggs in this easy-to-make rocky road.
Per serving: 489kcals, 28.3g fat (15.8g saturated), 55.2g carbs, 35.7g sugars, 4.7g protein, 1.5g fibre, 0.262g sodium
Prep: Cook: |
15 minutes 0 minutes |
|
Difficulty: | Easy | |
Serves: | 9 portions |
Ingredients |
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120g butter |
2 tbsp golden syrup |
300g leftover chocolate |
250g broken Digestive biscuits |
50g Cadbury’s Mini Eggs |
130g mini marshmallows |
directions
- Line a 20cm square baking tin with greaseproof paper or cling film.
- Combine the butter, syrup and chocolate in a heatproof bowl over a pan of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water. Allow to melt slowly, stirring occasionally.
- Add the biscuits, Mini Eggs and marshmallows. Mix well.
- Transfer the mixture into the prepared baking tin tin. Smooth the top with the back of a spoon, pressing down well to fill any air gaps.
- Allow to cool to room temperature, then place in the fridge to finish setting. Cut into squares to serve.