This simple recipe is perfect for using up your leftover Easter chocolate and sure to be a hit with all the family!
Content continues after advertisements
Easter rocky road
Get creative with your Easter chocolate with this yummy Easter rocky road recipe by AO Life, combining nuts, marshmallows & a variety of chocolate – yum!
Image credit: AO Life
Brought to you by AO Life
Ingredients
- 125 g mixed salted nuts
- 125 g marshmallows
- 125 g chocolate sweets of your choice (we used Maltesers, Creme Eggs and Mini Eggs)
- 400 g leftover Easter chocolate
- 65 g unsalted butter, cubed
- 2 tbsp golden syrup or honey
- 150 g 60% cooking chocolate, plus 1 tbsp unsalted butter
Instructions
1
Lightly grease a tin or brownie pan and line with baking paper. Chop the nuts, marshmallows and assorted candy into smallish pieces and put in the freezer. This will prevent them from melting once folded into the warm chocolate.
2
Half-fill a medium pan with water and bring it to a simmer. Put the leftover Easter chocolate and butter in a large heatproof bowl, then sit the bowl over the pan, making sure that the bottom of the bowl doesn’t touch the water. Let the chocolate and butter slowly melt, stirring occasionally, until smooth and silky. Stir in the golden syrup and take off the heat.
3
Add the chopped nuts, marshmallows and candy, reserving a handful to spread over the top. Stir everything together until thoroughly combined, then spread the mixture into the prepared tin.
4
Add the cooking chocolate and butter into the bowl you were using earlier and melt it in the same way as before. Spread the chocolate over the rocky road to fill in any gaps, then top with the reserved candy.
5
Put the rocky road in the fridge until set; up to 2 hours or longer. Cut into squares using a large knife. You can store the rocky road in the fridge for up to three days.
Related recipes
More in Nutty Traybakes
