I love Rocky Road. I’m still not entirely sure it isn’t just Tiffin, but whatever it is, it’s fantastic! It’s just a combination of amazing ingredients all thrown together and topped with chocolate, and you don’t even need to cook it! What could possibly be better? Well, at this time of year, adding some yummy Easter treats to create Crème Egg Rocky Road or Mini Egg Rocky Road maybe a tiny tiny bit better.
I love Easter baking. There are just so many cool things that you can create using amazing treats that are absolutely everywhere. I’m not religious, so Easter is very much just an excuse to eat chocolate and bake things like Crème Egg Rocky Road. Much like valentine’s day is an excuse to bake things with raspberries.
When I first tried make Crème Egg Rocky Road, all the eggs melted and went a little odd. So, now I freeze them for an hour or so first. This helps them to hold their shape, so you get a big chunk of crème egg goodness as you bite in, and the ones on the top just look a little prettier! I use packs of mini Crème Eggs, which only have 8 in (I know!!!), so I tend to get two packs, so that I’ve got plenty to fill and go on the top. Freezing them also means it’s really easy to chop them down the middle with just a little pressure along the join in the chocolate.
I also added more chocolate to the top than I’ve done before. It gives the crème eggs some depth to sink into, and just adds more. Extra chocolate is never a bad thing, right?
I’ve got to say I think Crème Egg Rocky Road might be my favourite Easter bake. Even though crème eggs aren’t what they used to be!! What’s yours?
My Easy Crème Egg Rocky Road Recipe
Crème Egg Rocky Road
- 2 Packets Mini Crème Eggs Chopped in half
- 150 g Butter
- 3 tbsp Cocoa
- 3 tbsp Caster Sugar
- 3 tbsp Golden Syrup
- 50 g Raisins
- 50 g Glace Cherries Chopped into 1/4s
- 50 g Mini Marshmallows
- 225 g Digestive Biscuits
- 400 g Milk chocolate
- Lightly grease a deep baking tray or tin that’s around 20cmx20cm
- Crush the digestives, leaving lots of lumps
- Add the marshmallows, cherries, raisins and about half the crème eggs and mix together
- Leave to one side
- In a small saucepan gently heat the butter, cocoa, sugar and golden syrup, stirring until melted together and smooth
- Pour over the biscuit mix
- Stir until the biscuit mix is all completely coated
- Pour into the baking tin, pressing out to the sides
- In another small pan, gently melt the chocolate
- Pour over the rocky road base and spread evenly
- Gently press in the rest of the crème eggs
- Place in the fridge to set for at least one hour before removing from the tin and serving