Mini Eggs rocky road recipe
This classic sweet snack gets an Easter makeover with Mini Eggs. The recipe makes 24 squares.
Ingredients
- 400 g Cadbury Dairy Milk chocolate, broken into squares
- 150 g digestive biscuits
- 50 g mini marshmallows
- 90 g Cadbury Mini Eggs
- 14.1 oz Cadbury Dairy Milk chocolate, broken into squares
- 5.3 oz digestive biscuits
- 1.8 oz mini marshmallows
- 3.2 oz Cadbury Mini Eggs
- 14.1 oz Cadbury Dairy Milk chocolate, broken into squares
- 5.3 oz digestive biscuits
- 1.8 oz mini marshmallows
- 3.2 oz Cadbury Mini Eggs
Details
- Cuisine: British
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 12
Step-by-step
- Line a 30 x 20cm (12 x 8in) baking tin with baking parchment.
- Put the chocolate squares into a large glass bowl and microwave them for 20–30 seconds. Take out the bowl and stir the chocolate, then repeat until it is all melted. Alternatively, place a bowl over a pan of gently simmering water, add the chocolate squares and stir until the chocolate has melted.
- Put the digestive biscuits into a sealable plastic bag and bash them with a rolling pin until you have a mixture of different sized pieces. You want some quite big crunchy pieces – not just crumbs.
- Stir the crushed biscuits and marshmallows into the melted chocolate until everything is well combined and coated.
- Transfer the mixture to the lined tin, pushing it into the corners and levelling the top. Push in the Cadbury Mini Eggs, distributing them evenly, and press them down with a spatula or the back of a spoon.
- Chill the mixture in the fridge for 2–3 hours (or overnight) until it is set.
- Cut it into 24 squares and store them in an airtight container in the fridge for up to 2 weeks.
This recipe is from The Cadbury Mini Eggs Cookbook (HarperNonFiction, £9.99).
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