Line a 8/9″ Square tin with Parchment paper and leave to the side.
In a Large bowl, add in the Chocolate, Golden Syrup, and Butter – melt on a low heat over a Double Boiler, or in the Microwave on short bursts until fully melted – stir till smooth! Be careful not to overheat the mixture!
Once it's melted and combined, add in the Marshmallows, chopped biscuits, Easter Chocolates (Apart from a handful) – fold together – pour into the tin and spread till its even.
Melt the white chocolate and pour over the top of the rocky road, and sprinkle over the last of the Easter Chocolates!
Refrigerate until set, chop up, and enjoy!
I really would recommend using just Milk or Dark Chocolate for this as it melts better than White Chocolate, and the White Chocolate might mix/split when mixing it with the Golden Syrup or Butter!
I often use either Supermarket Own Chocolate or Callebaut Milk Chocolate – I find the flavour works best and its delicious, but any chocolate will work!
You can easily half the recipe for less, but these are so moreish you will want the large piece! Trust me! I store this in the fridge, and it’ll last for about a week (But it won’t as its so delicious.)
I use Mini Creme eggs so that they weren’t too big in the rocky road!
This recipe will last for 7 days in the fridge!
Easter Rocky Road!
Amount Per Serving
Calories 332Calories from Fat 162
% Daily Value*
Saturated Fat 10g63%
Vitamin A 290IU6%
Vitamin C 1.2mg1%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.