Rocky Road Recipe

You may find you have a lot of leftover Easter egg chocolate lying around following recent festivities! So why not turn it into something incredibly tasty for your sweet tooth? We bring you Easter Egg Chocolate Rocky Road by BBC Good Food.

Cooking Time: Preparation time 25 mins, cooking time 5 mins

Serves: 8-10, easy


225g of dark chocolate, broken into pieces

100g of unsalted butter, cubed

2 tbsps of cocoa powder

2 tbsps of golden syrup

100g of rich tea biscuits

50g of mini marshmallows

50g of dried cranberries

200g of chocolate mini eggs

Equipment Needed: 20 x 30cm traybake tin, cling film, large bowl, saucepan, wooden spoon, freezer bag, sharp knife

Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.

Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.

Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini eggs.

Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hr.

Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.