I absolutely love rocky road. This cute Easter version is a mix of creamy white chocolate, crunchy biscuit, mini marshmallows and mini eggs.
It looks so sweet on my Easter table. What an appropriate recipe for current times! Let’s hope it’s light at the end of the rocky road for us all.
200g white choc chips
45g mini marshmallows
80g mini eggs
80g golden syrup
100g rich tea biscuits
Line an 18x18cm tin with greaseproof paper.
Start by bashing your biscuits with a rolling pin so they from little broken pieces. We’re not going for crumbs here. Do this by putting them in doubled up sandwich bags before you do this or you’ll have biscuit fragments flying everywhere!
Now bash the mini eggs while still in the bag to fragment them a bit.
Melt the butter, white chocolate and golden syrup in a pan over a low heat, stirring all the time so it doesn’t catch. Allow it to rest for a minute and fold in all the ingredients.
Transfer to your lined tin, smooth over with a spatula and pop in the fridge overnight or at least for a good few hours to set.
When it’s ready, lift out of your tin by the greaseproof paper and cut into whatever sized chunks you wish.