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!
