Easter Rocky Road Recipe
We guarantee that in a couple of weeks’ time you will be looking to remove any trace of chocolate from your house. Rest assured this is a standard post-Easter ritual we all go though. Here at Quick Find we have devised a fool-proof recipe to help use up all of those leftover chocolate eggs and keep the kids occupied for an hour!
Of course, we had to test this recipe out in the office by making it ourselves…it would only be right before posting it on our Blog i'm sure you agree!
Ingredients
225g dark chocolate, broken into pieces
100g unsalted butter, cubed
2 tbsp cocoa powder
2 tbsp golden syrup
100g rich tea biscuits
50g mini marshmallows
50g rice cereals
150g chocolate mini eggs
50g dried cranberries
Method
Line a 20 x 30cm tin with 2 sheets of cling film covering all edges. Put the chocolate and butter in a large bowl set over a saucepan of simmering water. Melt the chocolate 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 20 minutes.
Pop the biscuits in a freezer bag and use a rolling pin to bash them, try and leave some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, rice cereals, cranberries and the crushed mini eggs.
Pour the mix into the tin and press down with the back of a spoon until even. You can finish the top of the cakes with additional decorations such as chocolate eggs or sugar craft if you like.
It will take around 60 minutes for the squares to set. Remove from the tin and cut into squares. Keep for up to 1 week in an airtight container.