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Easter Rocky Road

A colorful and festive treat that combines milk chocolate, Easter chocolates, and crunchy biscuits for a delightful dessert perfect for sharing at celebrations.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400 g Milk/Dark Chocolate A mix of milk and dark chocolate for balanced flavor.
  • 125 g Golden Syrup
  • 125 g Unsalted Butter Melt gently to maintain texture.
  • 100 g Mini Marshmallows Keep cool to avoid melting.
  • 150 g Digestives (chopped) Chop into uneven pieces for a street-crunch texture.
  • 600-800 g Easter Chocolates Use a mix of chocolates for variety.
  • 250 g White Chocolate Used for drizzling on top.

Method
 

Preparation
  1. Line an 8/9 inch square tin with parchment paper and set aside.
  2. In a large bowl, add the chocolate, golden syrup, and butter. Melt on low heat over a double boiler or in the microwave on short bursts until fully melted, stirring until smooth.
  3. Once melted and combined, add in the marshmallows, chopped biscuits, and most of the Easter chocolates. Fold together gently.
  4. Pour the mixture into the tin and spread evenly.
  5. Melt the white chocolate and pour it over the top of the rocky road. Sprinkle the last of the Easter chocolates on top.
  6. Refrigerate until set, then chop into pieces.

Notes

Cut into chunky squares and serve on a colorful platter. Add a sprinkle of flaky sea salt for a sophisticated touch. Pair with espresso or citrus tea.