Easter Themed Rocky Road
A classic no-bake sweet treat with Easter candies to make it perfect for the Easter Holidays.
Servings: 12 squares
Calories: 371kcal
Ingredients
- 200 grams Shortbread cookies (broken into small chunks) 7 ounces
- 100 grams unsalted butter 1/2 cup
- 100 grams 70% cocoa dark chocolate 3.5 ounces
- 100 grams milk chocolate 3.5 ounces
- 2 tablespoons golden syrup (light corn syrup can be used)
- 70 grams sultanas 1/2 cup
- 75 grams mini marshmallows 1 and 1/3 cup
- 160 grams chocolate mini eggs 1 cup
- 3 cadburys creme eggs (chopped into quarters)
Instructions
- Break the shortbread cookies into small chunks, and place to one side.
- line and lightly grease a 20cm (8-inch) square line with foil and a tiny amount of butter. Then place to one side.
- Either in a microwave or a double boiler melt both the dark and milk chocolates together with the butter and golden syrup. If you are using a microwave melt on medium heat in 30-second intervals. Once fully melted place it to one side to cool slightly for a few minutes.
- Mix the shortbread pieces, sultanas, mini marshmallows and half of the mini eggs together in a large mixing bowl. Pour the slightly cooled melted chocolate on top and mix everything together until everything is lightly coated in chocolate.
- Pour the mixture into your prepared tin and lightly press down on it. Sprinkle the remaining mini eggs on top and carefully press down on them to make them stick.
- Chop your creme eggs into quarters and place them on top of your rocky road. Place the tray into your fridge for a minimum of 2 hours.
- Once set cut into 12 squares. Store in an airtight container in the fridge, this way it will keep well for at least 2 weeks.
Nutrition
Serving: 1square out of 12 | Calories: 371kcal | Carbohydrates: 43.3g | Protein: 3.7g | Fat: 20.8g | Saturated Fat: 11.7g | Cholesterol: 26mg | Sodium: 154mg | Potassium: 63mg | Fiber: 1.7g | Sugar: 27.7g | Calcium: 40mg | Iron: 2mg