Easter Creme Egg Rocky Road
A super simple easter treat with lots of yummy Creme Eggs
Servings 16 Squares
Calories 279kcal
Ingredients
- 100 g Butter or Margarine
- 200 g Dark Chocolate Broken into squares
- 200 g Milk Chocolate Broken into squares
- 100 g Golden Syrup
- 125 g Digestive Biscuits Broken into large pieces
- 50 g Raisins
- 150 g Mini Marshmallows
- 180g Mini Creme Eggs Sliced in half
Instructions
- Grease and line a deep baking tin.
- Mix the biscuit, raisins, mini marshmallows, and mini Creme Eggs in a large mixing bowl, retaining a few eggs to decorate.
- In a saucepan over a low heat, melt the chocolates, syrup, and butter until smooth.
- Remove from the heat and leave to cool for around 5 minutes before pouring onto the filling.
- Fold together quickly until the filling is well-coated.
- Tip into the baking tin and press out into the sides.
- Add the remaining eggs to the top, creme side up.
- Cool in the fridge for 2 hours before removing from the tin and slicing.
Notes
- I find that freezing the Creme Eggs for an hour before I need them helps them to hold their shape and makes them easier to slice.
- You need 2 packets of mini creme eggs for 180g.