EASTER ROCKY ROAD
Kids will love this fun twist on the classic teatime treat set on a crispy, chewy base. Hands-on time 20min, plus cooling and chilling. Cooking time about 10min. Makes
25 squares
for the base 75g (3oz) unsalted butter 150g (5oz) marshmallows 125g (4oz) crisped rice cereal, we used Rice Krispies for the rocky road layer 200g (7oz) dark chocolate 100g (3½oz) milk chocolate 1tbsp golden syrup 150g (5oz) mini marshmallows 50g (2oz) chocolate covered biscuit
balls, we used Digestive Nibbles 150g (5oz) Mini Eggs to decorate 50g (2oz) Mini Creme Eggs, halved (optional) 100g (3½oz) icing sugar Drop of yellow food colouring
1 Line a 20.5cm (8in) square baking tin with clingfilm.
2 Make the base. In a large heavy-based pan, melt the butter over a medium heat, add the marshmallows and stir until melted and combined. Remove from the heat and stir in the crisped rice. Press the mixture into the prepared tin and leave to cool.
3 For the rocky road layer, melt the chocolates and golden syrup in a large bowl over a pan of simmering water. Once melted, leave to cool for 10min. Stir in half of the mini marshmallows, the biscuit balls and 100g (3½oz) of the Mini Eggs. Pour the chocolate mixture over the crisped rice base.
4 To decorate, scatter over the remaining mini marshmallows, Mini Eggs, Mini Creme Egg halves, if using, and leave to set in the fridge for at least 1hr.
5 When the rocky road has set, mix the icing sugar with 1tbsp water, add a little yellow food colouring, transfer to a piping bag and drizzle over. Cut into squares to serve. PER SERVING (including Creme Eggs) 211cals, 2g protein, 8g fat (5g saturates), 32g carbs (25g total sugars), 1g fibre GET AHEAD Make up to 1 day ahead; keep in an airtight container in a cool place. It will keep for a few days, but the base will lose its crispness on keeping. GH TIP Swap the biscuit balls and Mini Eggs for any leftover Easter treats cut into bite-size chunks. You can also melt chocolate Easter eggs instead of buying bars.