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Easter Rocky Road

A delightful traybake filled with a mix of chocolate, marshmallows, and Easter treats, perfect for sharing and indulgent snacking.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: Baked Goods, Treat
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400 g Milk/Dark Chocolate Use good-quality chocolate for best results
  • 125 g Golden Syrup
  • 125 g Unsalted Butter
  • 100 g Mini Marshmallows Fold in at the end to retain chewiness
  • 150 g Digestives (chopped) Break into uneven chunks for texture
  • 600-800 g Easter Chocolates Add a variety for extra fun
  • 250 g White Chocolate Add coconut oil for a glossier finish

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. Be careful not to overheat.
  3. Once melted and combined, add in the marshmallows, chopped digestives, and most of the Easter chocolates, folding together.
  4. Pour into the lined tin and spread evenly.
  5. Melt the white chocolate and pour over the top of the mixture, then sprinkle the remaining Easter chocolates on top.
  6. Refrigerate until set, then chop up and enjoy!

Notes

Serve chilled or at room temperature with coffee or soda. Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.