Easter Series: Rocky Road
Rocky road is a perfect way to use up any leftover chocolate or sweet treats you have in the cupboard. Simply melt down your chocolate goodies and mix with your favourite biscuits (we went for gingernut biscuits to spice things up a bit) and finish with an Easter twist!
Ingredients:
100g Rich Tea Biscuits
100g Gingernut Biscuits
75g Mini Marshmallows
Handful Raisins
Handful of chopped pistachios
200g Dark Chocolate
100g Milk Chocolate
2 tbsp Golden syrup
75g Unsalted Butter
160g Chocolate Mini eggs
Method:
- Roughly chop your chocolate into a bowl and add the butter and syrup. Pop your bowl over a pan of simmering water and melt gently until smooth.
- Leave to cool slightly whilst you crush your rich tea and gingernut biscuits into small chunks.
- Add the melted chocolate to your crushed biscuits and stir in any extras. We chose chopped pistachios, mini eggs and mini marshmallows!
- Line a baking tin and evenly spread the chocolatey mixture into the tin.
- Decorate as you see fit! We went for extra chocolate mini eggs and a sprinkle of edible glitter but some little fluffy chicks also adds some Easter cuteness.
- Pop in the fridge to set.
- Once firm, simply remove from the fridge when needed and chop into small squares. Perfect for enjoying with a cup of tea on a spring day!
We hope you've enjoyed our Easter recipe series as much as we enjoyed making it! Please let us know what recipes you would love to see next.
Have a lovely bank holiday weekend.
The ByRuby Team