Easter Rocky Road (10 minutes prep!)
This Easter rocky road recipe is an easy, no-bake option for the holidays. It’s filled with mini eggs for a fun, festive gift or treat to eat with family.
Servings: 12
Calories: 317kcal
Cost: £0.62
Ingredients
- 100 g butter (£1.69/2)=(£0.85)
- 2 tbsp golden syrup (£1.28/20)=(£0.06)
- 100 g dark chocolate (£0.45)
- 100 g milk chocolate, chopped (£0.45)
- 100 g mini marshmallows (£1.40)
- 200 g chopped biscuits - such as Lotus Biscoff (£1.70)
- 3-4 mini chocolate bunnies (£1.00)
- 80 g pack sugar coated mini chocolate eggs, chopped (£1.50)
- sugar sprinkles
Instructions
- Start by lining a 20cm square cake tin with baking parchment
- Place the butter and syrup in a pan and melt gently. Add the chocolate and heat very gently, stirring until melted. Allow to cool slightly until it is no longer hot when you place your finger in it.
- Stir the marshmallows and biscuits into the melted mixture and press into the tin with the back of a spatula. Top with the bunnies, roughly chopped mini eggs and sprinkles
- Allow to set in the fridge for at least 2 hours then turn out and cut into chunks. Keep chilled. This will keep for up to 2 weeks
Notes
- Keep water away from melted chocolate to avoid splitting
- Use a dry bowl and be cautious with steam during melting
- If chocolate splits, add a splash of cream to bring it back together or add more chocolate or oil; maintain consistent stirring
- Line the pan with parchment paper for easy removal of rocky road bars
Nutrition
Calories: 317kcal | Carbohydrates: 36g | Protein: 3g | Fat: 21g