Easter Rocky Road
This indulgent Easter rocky road is packed with marshmallows, crunchy biscuits, malted chocolates, and toasted hazelnuts, all coated in rich dark chocolate. Finished with a beautiful feathered chocolate pattern and festive Easter decorations, it’s the perfect no-bake treat!
Ingredients:
- 400g dark chocolate
- 150g unsalted butter
- 150g mini marshmallows
- 150g digestive biscuits, roughly broken
- 75g mixed white and milk Maltesers
- 50g hazelnuts, toasted
- 100g raspberry or strawberry jam (optional)
- 50g white chocolate, melted (for decoration)
- 50g dark chocolate, melted (for decoration)
- Mini eggs and chocolate bunnies (for topping)
- Sprinkles (optional)
Method:
1. In a heatproof bowl over a pan of simmering water (double boiler method), gently melt the dark chocolate and butter, stirring until smooth. Remove from heat and let cool slightly.
2. In a large mixing bowl, combine the marshmallows, broken digestive biscuits, maltesers, and toasted hazelnuts.
3. Pour the melted chocolate mixture over the dry ingredients and mix well until everything is evenly coated.
4. Line a 9-inch square tin with cling film, ensuring there’s enough overhang to cover the top of the rocky road. Pour the mixture into the tin, add dollops of jam in-between the chocolate mixture and then pressing it down evenly. Cover the top with the cling film and chill in the fridge for 4 hours.
5. Drizzle the melted white chocolate over the top of the chilled chocolate slab and spread. Pipe thin lines of melted dark chocolate, then use a skewer or toothpick to create a feathered pattern.
6. Scatter mini eggs, place chocolate bunnies on top and sprinkles for a festive touch.
7. Refrigerate for at least 2 hours, or until set. Once firm, lift out, slice into squares, and enjoy!