Easter Rocky Roads!

It is Good Friday today which means that Easter weekend is coming tomorrow and Sunday. As I have previously mentioned, flour is very hard to find in the shops at the moment therefore, this Rocky Road recipe does not include this ingredient. It has been a while since I have made Rocky Road but never the less, it reminds me of how great it tastes. When you cut up the Rocky Roads, you will want to keep them big!! These need to be kept in the fridge even after they are ready to keep them fresh. They will last up to 7 days!

Ingredients:

• 600g Milk Chocolate

• 125 g Golden Syrup

• 125 g Unsalted Butter

• 100 g Mini Marshmallows

• 150 g Digestives (chopped)

• 5 packets of Easter eggs- Mini eggs, galaxy caramel eggs, M&M eggs, mini cream eggs- it is your choice!

Method:

1. Line a 8/9″ Square tin with baking paper and leave to the side.

2. Melt 400g of chocolate and 125g of golden Syrup together. This just needs to be done in the microwave on a low heat. Once melted, put to the side.

3. Melt 125g of Unsalted Butter in a pan and once finished, add it to the chocolate and golden syrup mixture in a large bowl,

4. Once it's combined, add in the marshmallows, chopped biscuits, Easter chocolates and mix it all together. Pour it into the baking tin and spread it out evenly. Make sure you leave some of the Easter chocolates for the decorations!

5. Melt the remaining 200g of chocolate and pour it over the top. This will act as glue for your decorations.

6. Refrigerate until set, cut it in whatever way you wish and serve!