Ever so Easy Easter Rocky Road

March 15, 2016

Ingredients

 

250g Dark Chocolate

50g Butter

175g pouch of Maltesers

8 digestive or rich tea biscuits

60g baby marshmallows

90g Chocolate Mini Eggs

Handful of sugar sprinkles

 

 

Method

 

Line a 20cm square baking tray with parchment paper or tin foil.

 

Melt the chocolate and butter in a bain-marie.  I always use a good quality chocolate, one that you would enjoy eating.  Once melted leave to cool slightly before adding the other ingredients, you don’t want them to melt into the hot chocolate mix.

 

 

 

Put your biscuits in a zip-lock freezer bag and break up into pieces, you will have a mixture of chunks and powder, you don’t want too much powder.

 

 

 

Set aside a handful of maltesers and marshmallows.  Add the crushed biscuits, marshmallows and maltesers to the warm chocolate mix and stir together with a spoon until they are all coated in the chocolate.

 

Pour into the prepared tin, sprinkle your saved maltesers and marshmallows on the top along with your mini eggs and a handful of sugar sprinkles.

 

 

 

Refrigerate for at least half an hour.

 

Cut into squares and serve.

 

 

 

 

 

 

 

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