Easter Mashup Rocky Road

Serves 12-16

20×20 cm square tin
baking parchment.

food bag/piping bag if you have one

Tip: Freeze the marshmallows for an hour before using, so they keep their shape and texture.


  • 250g milk chocolate (broken into pieces)
  • 150g plain/dark chocolate (broken into pieces)
  • 4tbsp golden syrup
  • 150g unsalted butter (cubed)
  • 50g sultanas
  • 50g mini marshmallows
  • 50g glace cherries, halved
  • 175g rich tea biscuits, smashed into rough pieces around the size of a 1p coin
  • 50g white chocolate (broken into pieces)
  • 40g chocolate mini eggs
  • 40g Smarties mini eggs
  • 40g Galaxy golden eggs
  • Few Malteasers Bunnies
  1. Line a 20cmx20cm baking tin with a strip of baking paper.
  2. Place the milk and dark chocolate, the golden syrup and the butter in a large saucepan and melt over a medium heat. Stir well and often to avoid it burning.
  3. Set aside around 125ml of the chocolate mixture.
  4. Once melted, stir in the sultanas, marshmallows, cherries and broken biscuits. Stir until everything is coated in the chocolate.
  5. Pour the mixture into the tin, and firmly press it down with the back of a spoon.
  6. Spread the remaining chocolate mixture over the top, using a flexible spatula to do this works well.
  7. Place in the fridge for 30 minutes/ allow the chocolate topping to set a little.
  8. Melt the white chocolate in a bowl in the microwave on a low heat, then spoon into a food bag/piping bag with a very small nozzle.
  9. (Chop the corner off the food bag if using one) Pipe the white chocolate in diagonal lines a few cm apart across the rocky road slab.
  10. Push the chocolate mini eggs and mini bunnies into the white chocolate.
  11. Cool in the fridge for at least 2 hours, or preferably overnight before slicing into squares/removing from the tin.




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