Recipe: Easter Rocky Road

by Stephanie Williams

Easter Rocky Road

This delicious take on Rocky Road using Biscoff and Mini Eggs is perfect for Easter. Use your imagination to add your own touch with extras such as nuts, lollies and fudge.

INGREDIENTS

540g white chocolate, melted
125g butter, melted
200g Biscoff spread
150g mini marshmallows
Small bag of Cadbury Mini Eggs
250g Biscoff biscuits

METHOD

Line a 23cm square cake tin with greaseproof baking paper. In a medium sized saucepan on low heat melt the chocolate, butter and Biscoff spread, stirring continuously until it’s smooth and all mixed together. Remove from heat and set aside.

Into a large bowl, break up the biscuits into coarse halves then add the marshmallows, Mini Eggs and any other optional extras. Stir to combine. Pour in the chocolate mixture and mix until it’s all well coated. Spoon the mixture into the tin, press down with the back of a spoon, then refrigerate for 5-6 hours. When you’re ready to slice it, use a hot knife and cut into bite-sized pieces.

Pic: Taming Twins

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Extras

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