This rocky road recipe reminds us that there’s only one thing better than chocolate at Easter, and that’s MORE chocolate. Add your favourite chocolate eggs to this easy rocky road for the chocolatiest Easter yet.
Ingredients
- 225g dark choc melts
- 1/2 cup natural almonds
- 1/2 cup mini marshmallows
- 250g mixed mini Easter eggs, wrappers removed
Method
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Step 1Line a slice tray with baking paper.
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Step 2Melt chocolate in a metal bowl over a saucepan of simmering water, being careful the bowl doesn’t touch the water. Alternatively, melt in 30-second bursts in the microwave.
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Step 3Allow melted chocolate to cool slightly, then stir through almonds, marshmallows and Easter eggs.
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Step 4Pour onto lined tray and spread out to desired thickness. Refrigerate for 1 hour until set. Slice into squares and serve.
Recipe Notes
1hr refrigeration
I used a small bag of candy-coated mini eggs and a small bag of Creme Eggs. You could use whichever Easter eggs you like - caramel filled or honeycomb eggs would be amazing!
Recipe and photo by Greer Worsley.
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