Mini Egg Rocky Road
The ultimate biscuity easter treat, and a fab way to use some Mini Eggs!
Servings 16 Squares
Calories 274kcal
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
- 80 g Mini Eggs Broken up into bits - some left whole
Instructions
- Grease and line a deep baking tin.
- Mix the biscuit, raisins, mini marshmallows, and mini 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.
- Pour the melted chocolate over the biscuit mix.
- Quickly fold together until the filling is well-coated.
- Tip into the baking tin and press out into the sides.
- Sprinkle any remaining mini-eggs over the top.
- Cool in the fridge for 2 hours before removing from the tin and slicing.
Notes
- Freezing the mini eggs can help them to cold shape, but as long as you cool the melted chocolate a little, and fold it in quickly, it's not essential.