Easter Rocky Road!
We tried something new this Easter and it was a hit!
You will need: (makes 9 squares)
- Supa Mama® baking paper
- Supa Mama® freezer bag
- 225g dark chocolate, broken into pieces
- 100g unsalted butter, cubed
- 2 tbsp honey or golden syrup
- 2 tbsp cocoa powder
- 100g marie or tennis biscuits
- 50g mini marshmallows
- 50g nuts of your choice, I used hazel
- 200g mini chocolate eggs
To make:
- Line a 20 x 30cm bake tin with a sheet of Supa Mama® cling wrap.
- Place your chocolate and butter in a large bowl and melt in the microwave for 2 minutes, stirring at 30 second intervals. Alternatively, set over a saucepan of gently simmering water, melt until smooth and glossy.
- Remove your chocolate from the heat and add the cocoa powder and syrup. Mix together until fully combined and leave to cool at room temperature for about 10-15 mins.
- Put the biscuits in a Supa Mama® freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir your biscuits into the cooled chocolate with the marshmallows, nuts and 150g of the mini eggs.
- Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hr.
- Remove from the tin and cut into bars and enjoy!
Storage: Store your treats in my Supa Mama® snack bags. They should keep for up to 1 week in one of my clickfresh double zipper bags in the fridge. But I highly doubt they will doubt that long!
SUPA TIP: You can dust these with some extra cocoa powder if you desire.
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