Easter is nearly upon us!
And that means not only is it time for eating eggs constantly, spending quality time with our family, and other traditional pursuits, but also for lots of baking ahead of the bank holiday weekend...
I therefore decided to whip up a brand new recipe in honour of the spring season - but I must warn you:
It's wickedly indulgent.
Literally chock-a-block full of more sweet and sugary delights than you can shake a daffodil at, my creation is none other than Easter Rocky Road.
Is it ridiculously chocolatey? Obviously. Are there marshmallows in it? Of course. Chunks of biscuit? Well yes - it's rocky road! But to give it a special twist in time for Good Friday, both Mini Eggs and Mini Creme Eggs also make an appearance. YUM.
The best thing about this recipe? It's so quick and easy. 20 minutes to make, and then 1-2 hours chilling in the fridge. That's it.
Read on to find out how you can make these beauties - and be sure to share snaps of your creations with me on Twitter and Instagram.
Oh, and one more thing - Happy Easter, you lovely lot!
Ingredients {Makes 12-15 slices}
140g unsalted butter
360g cooking chocolate - I used ~60% dark chocolate and ~40% milk chocolate
4 tablespoons golden syrup
150g rich tea biscuits
50g mini marshmallows
60g Mini Eggs
6 Mini Creme Eggs
Equipment
Saucepan
Spatula
Measuring jug
Small baking tray, lined with baking parchment
Zip seal food/freezer bag
Method
1. In your saucepan, gently heat the butter, chocolate and golden syrup, stirring with your spatula and being careful not to overheat the mixture. Keep on the heat until almost completely melted, then remove from heat and continue stirring until all the ingredients are smooth and combined.
2. Place the rich tea biscuits in a zip seal food bag, and carefully crunch the biscuits with your fingers until you are left with small pieces - keep crunching until you are satisfied with the size of the biscuit pieces {it's personal preference as to how you like your rocky road!}
3. Pour about one-third of your melted chocolate from your saucepan into a measuring jug and set aside. Add the biscuit pieces to the chocolate remaining in the saucepan, as well as the mini marshmallows and Mini Eggs {but leave a few eggs behind - you'll see why in a minute!} Stir together until combined.
4. Using a metal spoon, transfer your mixture into a lined baking tray and make sure it is spread across the tray evenly. Now pour the remaining melted chocolate all over your mixture, using the back of your metal spoon to smooth it across the top.
5. Lastly, grab the Mini Creme Eggs and carefully slice each one in half with a sharp knife - this is much easier if you keep them in the fridge beforehand. Squidge {a technical baking term} each half egg into the rocky road, along with your remaining Mini Eggs, so your finished product should look a bit like this:
Pop into the fridge to set; you can sneak a piece after about an hour of chilling if you're desperate to snaffle some {like I was} but the longer you can leave it before nabbing a slice, the better.