My kids are obsessed with Mini Eggs. When he was young, Michael thought mini eggs were eggs. He was very disappointed one morning when he asked for eggs after Easter! This means that as soon as we enter a new year, and Easter starts taking over the shops, we start buying mini eggs. We eat a lot of them on their own, but I also like to try and do more with them. Like Mini Egg Rocky Road.
I love Rocky Road. Even though I’m still not entirely sure it’s not the same as Tiffin. I basically call it Rocky Road if I put marshmallows in it, and Tiffin if I don’t! So, this is Mini Egg Rocky Road, If you want to make Mini Egg Tiffin, just skip the marshmallows!
I’m a huge biscuit freak you see. I can resist anything but a biscuit. Biscuits are my ultimate downfall. I also have no control; I can eat half a packet of chocolate digestives, then decide I’d better finish the pack to remove any evidence that they’d ever existed, so there are no uncomfortable questions about where half a packet have gone in 20 minutes. They are the best! More so if there’s chocolate involved. Mini Egg Rocky Road and any other Rocky Road really is the ultimate biscuit, like what a freakshake is to a milkshake. (I’m totally too old to know about freakshakes, but husband’s daughter-the one that isn’t mine-talks about them with love in her eyes!)
This love, however, means that I try not to expose myself to them too often, as there is a very real danger that they’ll be gone in half a day, this makes Mini Egg Rocky Road my favourite Easter Treat!
Mini Egg Rocky Road
- 110 g Butter
- 2 tbsp Cocoa
- 2 tbsp Golden Syrup
- 2 tbsp Caster sugar
- 75 g Raisins
- 75 g Mini marshmallows
- 225 g Digestive Biscuits Crushed
- 250 g Milk Chocolate
- 100 g Mini Eggs Broken up
- Grease a deep baking tray, casserole dish or cake tin with butter.
- Gently melt the butter, cocoa, syrup and sugar together in a large saucepan, until smooth.
- Add the biscuits, mini egg bits (reserving a few for the top if you wish), raisins and marshmallows.
- Remove from the heat and stir until everything is well coated in chocolate mixture.
- Tip into the baking tray and press down and into the sides, until compact.
- Place in the fridge to set for 1 hour.
- Gently melt the chocolate in a small saucepan until smooth.
- Remove the base from the fridge and pour over the chocolate.
- Sprinkle over any retained mini egg bits.
- Leave in the fridge until set - at least 1 hour.
- Use a sharp knife to loosen the edges before tipping out carefully.
- Cut into squares with a sharp knife and enjoy!