One more quick Easter recipe for you. Yes, it’s basically just Rocky Road – but the Easter version. So it’s automatically even greater. And it takes ten minutes to put together. And very little skill. And I’m tired, okay, so unfortunately for you, this lazy recipe is all you get today. The Hot Cross Cookies were a slightly more respectable attempt at Easter baking.

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I barely ever make Rocky Road actually, because a) James loves it, and b) I am lukewarm about it. This makes me sound very selfish, but truly, James doesn’t really want me to make it often because it means I’ll come home one day and find him sitting on the floor in the kitchen with chocolate all over his face, an empty tin clutched in his sticky fingers, and a wild look in his eyes. I’m being cruel to be kind.

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I don’t quite know what’s so joyful about Easter eggs, but they’re magical. Even if it’s completely standard chocolate that you wouldn’t normally look twice at, somehow having it in an egg shape makes it incredibly appealing. This follows through to mini eggs too. I don’t know why, but I find them totally irresistible. So, even though I am lukewarm about Rocky Road, I ate quite a lot of this batch.

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Notes

I’m not going to pretend this is a particularly inventive or difficult thing to make. It’s just normal rocky road plus Easter eggs. You can substitute anything else when we’re not in Easter season.

Ingredients

125g butter
300g chocolate – dark, milk, or a mixture depending on your taste
3 tbsp golden syrup
200g oat biscuits (or whatever biscuits you like)
100g marshmallows (cut them in half if they’re big ones)
150g mini eggs
2 tbsp icing sugar (for dusting)

Method

  1. Line a 20cm square tin with baking paper and make sure you have space to fit it in your fridge.
  2. Put your butter, chocolate, and golden syrup in a large saucepan and melt over a medium heat. While everything is melting, put your biscuits in a freezer bag and bash them with a rolling pin to break them up a bit, leaving some chunky pieces. When the chocolate mix is melted, stir the biscuits and marshmallows into it.
  3. Reserve a handful of your mini eggs, then roughly chop the rest and mix them into the chocolate. Spread the mixture out evenly in your lined tin and flatten the top. Push your reserved mini eggs into the surface of the rocky road, then pop the whole thing in the fridge to set for a couple of hours.
  4. When it’s set, dust the top with icing sugar, cut it into squares, and serve.