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
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Prep: Cook: |
15 minutes 0 minutes |
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| 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.
