EASTER ROCKY ROAD!

I genuinely can’t get over how well this recipe cut when I sliced it up, but I get some people struggle. My tips are to use a large sharp knife, and just press down into it. Sawing at it will cause problems and make it look messy. Also, because you have the syrup and butter in the mix, it doesn’t set rock solid like some other rocky road’s can, so thats always good.

This Easter Rocky Road is sweet, delicious, and utterly addictive. You will want to make this more than once (I can guarantee it) and everyone of all ages will love it. I had many taste testers for this recipe, and they all LOVED it. Enjoy! 

A delicious No-Bake Easter Rocky Road, packed full of all things sweet. Mini Eggs, Creme Eggs & more!

Ingredients :

• 400 g Milk/Dark Chocolate
• 125 g Golden Syrup
• 125 g Unsalted Butter
• 100 g Mini Marshmallows
• 150 g Digestives (chopped)
• 300-400 g Mini Eggs
• 300-400 g Mini Creme Eggs
• 250 g White Chocolate
• Metric - US Measurements

Instructions :

1. Line a 8/9″ Square tin with Parchment paper and leave to the side.
2. In a Large bowl, add in the Chocolate, Golden Syrup, and Butter – melt on a low heat over a Double Boiler, or in the Microwave on short bursts until fully melted – stir till smooth! Be careful not to overheat the mixture!
3. Once its melted and combined, add in the Marshmallows, chopped biscuits, mini eggs (bar 75g) and creme eggs – fold together – pour into the tin and spread till its even
4. ...........
5. .....................

full recipes please see : janespatisserie.com

Share this post