When I first wrote this recipe I was a bit late to the party BUT we all know that every stays swinging on the Easter vibes and it’s all about that discounted chocolate in the supermarket for weeks AMIRIGHT? This year I’m getting in early, and if you’re like me and hoping to entertain the kids for roughly 4 mins so we can sit down and have a cuppa, then this Easter recipe is a win win because it will both entertain AND give you something to eat with your cuppa.
I know, you’re totally welcome.
Fudgy Easter Rocky Road
- 125g butter
- 3 tablespoons of golden syrup
- 200g milk chocolate
- 200g dark chocolate
- 1 pack mini creme eggs
- 2 packs Cadbury mini eggs
- 1 pack of chocolate chip cookies (usually around 100g)
Melt the butter gently in a saucepan with the chocolate. Spoon in the golden syrup – if you coat your tablespoon with oil first it will stop the syrup sticking to the spoon. Once blended, set aside to cool whilst you prep the yummy Easter goodness.
Cut the mini creme eggs in half and break up the cookies into bite size pieces. Don’t bother to cut up the mini eggs, you won’t use the whole 2 packs either, one is for the rocky rock and the other is for a little sprinkling on top.
Once the mixture is cooled, add most of the creme eggs, 1 pack of mini eggs and the cookies. Stir in making sure that it’s all even. Finally, pour into an 8×8 baking tray that has been lined with clingfilm. This should help you lift the rocky road out!
Pop in the fridge to cool until firm, then cut into bite size squares. I managed to get 12 but my pieces were pretty big so you might get more!
Be warned these are moorish and super yummy!
H 🙂
