I’ve been making my Rocky Road a little differently lately. I used to either just pour chocolate on everything, or make a golden syrup/butter chocolate mix and cover the biscuity bits in this, and then top it with melted chocolate. But, lately, I’ve started making a buttery chocolate mix and using this for both parts. It’s just easier, and I like the texture better. Out of the fridge, it goes a little soft, but kept in the fridge it’s nice and firm. This means that this is actually the second Easter Creme Egg Rocky Road on my blog. Have a go at both and see which works better for you.
Rocky Road is one the best ways to do something a little more interesting with all of your Easter Treats. It’s easy, cheap, there’s no-bake required and it’s absolutely perfect for making with kids. Mine love this Easter Creme Egg Rocky Road and are only happy to help.
You can, of course, use other chocolates if you prefer. Mini Egg Rocky Road is another
I tend to stick to raisins, marshmallows and digestives, but I know a lot of people prefer the crunch of a rich tea. You can add glacé cherries, nuts and pretty much anything else too. Such is the beauty of Rocky Road.
For my Easter Creme Egg Rocky Road I mix 100g of Dark Chocolate and 200g of Milk. It takes quite a lot of chocolate to cover all the biscuits well and have enough left for a thicker layer on the top. So 300g is about right. All dark chocolate is a little too bitter for me, but all milk with butter is very very sweet. I like the 1/2 ratio, I think the flavour is just right, especially with the milk chocolate Creme Eggs.
Easter Creme Egg Rocky Road
- 100 g Butter
- 100 g Dark Chocolate – Broken into squares
- 200 g Milk Chocolate – Broken into squares
- 3 tbsp Golden Syrup
- 125 g Digestive Biscuits – Broken into large pieces
- 50 g Raisins
- 50 g Mini Marshmallows
- 180 g Packs Mini Creme Eggs – Sliced in half
- Grease and line a deep baking tin
- Mix the biscuit, raisins, mini marshmallows and mini Creme Eggs in large mixing bowl, retaining a few eggs to decorate
- In a saucepan over a low heat, melt the chocolates, syrup and butter until smooth
- Pour 2/3 of the melted chocolate over the biscuit mix
- Mix together until all coated in chocolate
- Tip into the baking tin and press out into the sides
- Pour over the last of the chocolate and spread
- Add the remaining eggs to the top, creme side up
- Cool in the fridge for 2 hours before removing from the tin and slicing
- My tin is 8” square
- I find that freezing the marshmallows and Creme Eggs for an hour first helps them to hold their shape and makes them easier to slice
- You need 2 packets of mini creme eggs