Crème Egg Rocky Road
Try this festive rocky road recipe for an Easter treat.
Print Pin RateServings: 9
Ingredients
- 140 g Butter
- 100 g Milk chocolate
- 100 g Dark chocolate 70%
- 3 tbsps Golden syrup
- 150 g Digestives broken up
- 60 g Mini marshmallows
- 200 g Mini creme eggs
For the topping:
- 100 g White chocolate
- Yellow food colouring
- 5 Creme eggs standard sized
- 1 tsp Sunflower or vegetable oil
Instructions
- Melt the butter, dark chocolate, milk chocolate and golden syrup in a heat proof bowl over a pan of simmering water.
- Once it is fully melted set it aside to cool for about ten minutes. It is important to cool it so the mini creme eggs do not melt.
- Once cooled, add the digestive biscuits, mini marshmallows and mini creme eggs.
- Mix it well until it is all combined. Transfer the mix into a 20 cm baking tin that has been lined with baking paper.
- Press it into the edges, but keep in mind you don't need to press it firmly.
- Melt the white chocolate in a heat proof bowl over a pan of simmering water.
- Drizzle half of it over the rocky road. Add yellow food colouring to the remaining white chocolate. If the chocolate seizes, add a tsp of oil and mix well to loosen it.
- Cut the standard sized creme eggs in half, you will need a sharp knife for these to stop them from breaking.
- Press them firmly into the rocky road.
- Chill it in the fridge for at least 2 hours. Then cut it into portions and serve.
- Enjoy!
