Mini Eggs rocky road recipe

This classic sweet snack gets an Easter makeover with Mini Eggs. The recipe makes 24 squares.

Ingredients

Details

  • Cuisine: British
  • Recipe Type: Snack
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 0 mins
  • Serves: 12

Step-by-step

  1. Line a 30 x 20cm (12 x 8in) baking tin with baking parchment.
  2. 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.
  3. 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.
  4. Stir the crushed biscuits and marshmallows into the melted chocolate until everything is well combined and coated.
  5. 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.
  6. Chill the mixture in the fridge for 2–3 hours (or overnight) until it is set.
  7. 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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