Easter Rocky Road

Prep Time: 10 mins

Cook time: 5 mins

Servings: 15

Ingredients

  • 150g/5 oz vegan dark chocolate (we used 70% cocoa solids)

  • 150g/5 oz vegan milk chocolate

  • 125g/4.5 oz vegan butter

  • 3 tbsp golden syrup

  • ¼ tsp salt

  • 150g/5 oz vegan digestive biscuits (use gluten-free if required)

  • 100g/3.5 oz vegan mini vegan marshmallows

  • 500g/17.5 oz vegan Easter treats (eg vegan smarties, mini eggs etc)

  • 225g/8 oz vegan white chocolate

Method

  1. Grease and line a 20cm/8-inch square brownie tin.

  2. In a large saucepan, melt the chocolate, golden syrup, butter and salt on a low heat.

  3. Place the 150g/5 oz biscuits in a freezer bag and bash them into pieces. It’s good to have a mixture of biscuit dust, smaller and larger pieces.

  4. Add the biscuits, marshmallows and Easter treats (leaving a couple handfuls Easter treats aside) to the melted chocolate mixture and stir through until completely covered.

  5. Empty the mixture into the lined baking tin, spreading evenly.

  6. Pop the tray in the fridge while you melt the white chocolate.

  7. Melt the white chocolate using a double boiler (a glass or ceramic bowl that fits on a saucepan of simmering water but doesn’t touch the bottom) and then pour immediately over the top of the darker chocolate layer.

  8. Push some the remaining Easter treats into the melted white chocolate for colour and decoration.

  9. Place in the fridge for a minimum of 2 hours to set.

Jade ThorneComment