Easter Creme Egg Rocky Road Recipes

Steps:

• Melt the butter, dark chocolate, milk chocolate, and golden syrup over a bain marie. Allow to cool for 5-10 minutes.
• Stir in the digestives, marshmallows and mini creme eggs until everything is coated.
• Transfer the mixture to a deep tray lined with baking paper.
• Melt 75g (¼ cup) of the white chocolate and stir in some of the yellow food colouring until the desired colour is reached. If it seizes on you, add a little bit of oil and stir it until it reaches a runny consistency again.
• Drizzle over the rocky road mixture.
• Melt the remaining white chocolate and drizzle that over too.
• Cut the creme eggs in half and press firmly into the mixture.
• Chill for at least two hours.
• Carve it up and eat!
• Enjoy!

Steps:

• Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.
• Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.
• Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries 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 to serve. Will keep for up to 1 week in an airtight container.