|75 g g|| marshmallows
(each halved or cut into 3)
|150 g g||Mini eggs Mini eggs|
|75 g g||digestive biscuit digestive biscuit|
|75 g g||cranberry and raisin mix cranberry and raisin mix|
|200 g g|| milk chocolate
|200 g g|| dark chocolate
|15 g g||butter butter|
Easter rocky road
Fruity with added crunch, this mini egg rocky road recipe is great to do with the kids. With added marshmallows and chopped digestives, this sweet treat is simply too good to resist.
1 Grease and line a 20cm x 20cm square tin with baking parchment. Set aside 25g of the marshmallows for chew and 50g of the mini eggs for crunch.
2 Place the remaining marshmallows and mini eggs in a bowl with the digestives and cranberry and raisin mix for fruitiness. Gently mix to combine evenly.
3 Place both the milk and dark chocolate for richness in a bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water). Stir occasionally until the chocolate has melted. Remove from the heat, then stir through the butter. Tip the bowl of mixed dry ingredients into the melted chocolate and stir through until coated. Transfer into the prepared tin and spread out and flatten with the back of a spoon. Scatter over the reserved marshmallows and mini eggs and gently press into the melted chocolate surface.
4 Allow to cool at room temperature for 20 minutes, then transfer to the fridge to chill for at least 1 hour. Cut into 16 squares. It will keep in the fridge for up to 3 days.