Easter Rocky Road
User Reviews
5
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Prep Time
5 mins
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Refrigerating time
1 hr
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Total Time
1 hr 5 mins
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Servings
24 servings
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Calories
190 kcal
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Course
Dessert
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Cuisine
American, Australian, British
Easter Rocky Road
Description
This Easter Rocky Road features a blend of melted dark and milk chocolates combined with butter and golden syrup for a smooth, glossy base. Digestive biscuits broken into chunks add a crunchy texture, while mini marshmallows contribute chewiness. Chopped mini eggs incorporate bursts of candy sweetness throughout the mix.
The mixture is poured into a lined baking tin and pressed firmly to compact it. Whole mini eggs are gently pushed into the surface, creating a decorated top. After refrigerating for an hour, the set mixture is cut into squares, offering a contrast of textures from the creamy chocolate, crunchy biscuits, chewy marshmallows, and candy eggs.
Practical tips from the notes emphasize melting chocolate in short microwave intervals to prevent splitting and the use of hard-centered mini eggs to avoid melting. Vegetarian marshmallows can be used to keep the recipe vegetarian-friendly. The texture benefits from leaving some biscuit chunks larger and pressing well into the tin for a compact bar.
Ingredients
- 150 g chocolate milk
- 150 g chocolate dark
- 70 g butter
- 3 tablespoon golden syrup
- 120 g digestive biscuits broken into small pieces
- 60 g mini marshmallows
- 200 g mini eggs chopped (for the mixture)
- 100 g mini eggs for topping
Instructions
- Add 150 g Chocolate (dark), 150 g Chocolate (milk), 70 g Butter and 3 tablespoon Golden syrup to a large microwave safe bowl. Microwave on high for 30 second intervals, until all the chocolate and butter have melted. Leave to stand for 1 minute.
- Add 120 g Digestive biscuits and mix well.
- Add 200 g Mini eggs (broken) and mix well again.
- Add 60 g Mini marshmallows and mix one more time.
- Line a 10x8" (25x10cm) baking tin with baking paper. Pour the mixture into the tray and press the mixture down and into the corners. Top with 100 g Mini eggs (whole), pressing them gently into the mixture. Refrigerate for 1 hour then cut into squares.
Notes
- Microwave chocolate and butter in 30-second intervals to avoid overheating and splitting.
- Let melted chocolate stand for 1 minute before adding marshmallows to prevent melting.
- Use mini eggs with hard centers to keep them intact; soft-centered eggs will melt.
- Break mini eggs by placing them in a bag and using a rolling pin for easier chopping.
- Opt for vegetarian marshmallows if desired; omitting marshmallows results in a firmer tiffin-like texture.
- Keep biscuit chunks relatively large to maintain texture variety in the rocky road.
- Press the mixture firmly into the pan for a compact, sliceable treat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 190kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 68mg | 3% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 75IU | 2% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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