CHEF'S DELIGHT: Easter Rocky Road

Recipe by Rosie Morgan

The Pink Haired Pastry Chef

A WORD FROM THE CHEF

This Easter Chocolate Rocky Road recipe is a fabulous way to use up any leftover Easter chocolate or sweets like chocolate eggs, Mini Eggs or Creme Eggs. I made this with Maltesers, Mini Eggs and some Malteser bunnies on top for decoration but you can use whatever you have on hand.

INGREDIENTS

450 grams milk chocolate - you can use easter eggs or any kind of milk chocolate

150 grams butter

125 grams golden syrup

100 grams mini marshmallows

150 grams biscuits broken into small pieces

100 grams mini eggs whole or chopped

100 grams Malteasers

100 grams Creme eggs cut into pieces, optional

100 grams small Easter chocolates, optional, for decoration

METHOD

In a large microwave safe bowl or a saucepan add the chocolate, butter and golden syrup. If using the microwave, heat for 30 second bursts, stirring well in between, until fully melted. If using a saucepan, heat on a low heat stirring often until melted.

Add the biscuits, mini eggs, marshmallows, Malteasers and Creme eggs leaving a small handful of mini eggs back for decoration. Stir together until everything is coated.

Transfer to a deep, large dish lined with baking paper and spread out evenly.

Scatter the remaining mini eggs and Easter chocolates on top.

Place into the fridge for at least 2 hours to set.

Slice into squares and store leftovers in an airtight container for up to 1 week.

ABOUT THE CHEF

Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef

You can also contact her at: pinkairedpastrychef@gmail.com