Sam’s Easter rocky road

Sam’s Easter rocky road

By
From
Lucy's Bakes
Makes
15 bars
Prep
15 mins
Photographer
Jacqui Melville

Sam, my son, is now 18 and a master of rocky road as he has made it since he was very small. He makes many flavours but this is one of his favourites and a great alternative to giving an Easter egg (pack them into little cellophane bags or boxes). There is little more to say other than you can, of course, make this in many flavours at any time of year but whatever flavour you choose there is no doubt that Sam’s recipe is sweet and rich and decadent – enjoy! You can store them in the fridge for up to 2 weeks or freeze them for up to 2 months.

Ingredients

Quantity Ingredient
125g butter
250g milk chocolate
30g golden syrup
150g rich tea biscuits
100g mini marshmallows
200g chocolate mini eggs

Method

  1. Line a 20 cm square baking tin with a double layer of cling film.
  2. Melt the butter, chocolate and syrup in a large saucepan, stirring all the time, then remove from the heat.
  3. Put the biscuits into a strong plastic bag and crush them roughly with a rolling pin. You want to see the bits, so don’t over-crush.
  4. Wait for 8 –10 minutes while the chocolate mixture cools then add the biscuits, marshmallows and half the eggs.
  5. Spoon it into the tin, place the eggs evenly over the top and press it all down together, shoving the eggs into the mixture as you do.
  6. Chill in the fridge for at least 2 hours before cutting into squares.

Note

  • This recipe is vegetarian and gluten-free.

Alternatives

  • Omit the chocolate mini eggs and add instead:

    –Turkish delight – 2 x 51 g bars chocolate Turkish delight, chopped.

    –Fudge and Malteser – 1 x 25 g chocolate fudge bar, chopped, and 3 x 37g packets of Maltesers.

    –Pink cranberry – use pink marshmallows instead of white and add 100 g dried cranberries.

    –Jelly beans – 200 g jelly beans.

    –Honeycomb – 2 x 40 g Crunchie bars, roughly chopped.

What the the testers say

  • KERRY GREGORY – ‘A great family bake as it was really easy for the children to make. We ate it for Sunday afternoon tea and kept it chilled in the fridge to enjoy during the week. I may have a go with dark chocolate next time.’

    JANE BOLTON – ‘These are sweet and we really enjoyed getting messy in the kitchen with the children. We used M&Ms.

    SARITA KATTOJU AND ROHIT PABLA – ‘A hit with us. Wrong time of year for Easter eggs so used Maltesers – fantastic!
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