Easter Mini Egg Rocky Road
no bake Easter traybake with chocolate eggs
Servings: 24
Equipment
- 1 18cm x 28cm rectangular traybake tin or you can use an 9" square tin
Ingredients
- 400 g milk chocolate
- 125 g golden syrup
- 125 g butter
- 275 g plain biscuits or shortbread I've used digestives, rich tea and shortbread, all work well
- 75 g mini marshmallows
- 150 g chocolate caramel bars Mars or supermarket brands are fine
- 100 g Maltesers
- 150 g coloured chocolate mini eggs
Instructions
- Grease and line the tin.
- Chop the chocolate caramel bars into small bite-sized pieces and break up the biscuits - you want a mixture of large biscuit pieces and crumbs for the best texture
- Place the milk chocolate, butter and golden syrup in a large microwaveable bowl and heat on full power for 30 second intervals, stirring well between each interval until the mixture is completely melted. It should feel cool to the touch, if it feels warm then leave it aside to cool - you don't want the other chocolate ingredients to melt when added.
- Stir in the broken biscuits, mini marshmallows, chopped caramel bars, Maltesers and 75 g of the chocolate mini eggs. Mix well and press the mixture into the prepared tin. Scatter the remaining mini eggs over the mixture, pressing them gently in.
- Allow to set until firm then cut into squares.