Double Decker Rocky Road

Kids and adults will love this fun twist on classic rocky road. Swap the Mini Eggs for any other Easter treats you have left over.

Hands-on time 20min, plus cooling, chilling and setting. Cooking time

about 10min. Cuts into 18 slices

FOR THE BASE

75g unsalted butter, chopped 150g marshmallows 100g crisped rice cereal, we used Rice Krispies

FOR THE ROCKY ROAD

200g dark chocolate, chopped 100g milk chocolate, chopped 1tbsp golden syrup

100g mini marshmallows 50g milk chocolate digestives, roughly chopped

150g Mini Eggs

50g Mini Creme Eggs, halved, optional

50g icing sugar

Yellow food colouring, optional

1 Line a 20.5cm round tin that’s at least 4cm deep with clingfilm.

2 For the base, melt the butter in a large pan over medium heat. Add marshmallows and stir until melted and combined. Remove from heat and stir in the crisped rice cereal. Press into base of prepared tin; cool.

3 Next, make the rocky road layer. Melt chocolates and golden syrup in a large heatproof bowl set over a pan of barely simmering water. Leave to cool for 10min. Stir in 75g mini marshmallows, the digestives and 100g Mini Eggs. Scrape on to the base and spread to level. Scatter over remaining mini marshmallows, Mini Eggs and the Mini Creme Egg halves, if using. Chill for 1hr, until set.

4 To serve, mix icing sugar with 1tbsp water and a little yellow food colouring, if using. Transfer rocky road to a cake stand or plate, drizzle or pipe over icing and leave to set before serving. PER SERVING (with Creme Eggs) 267cals, 3g protein, 11g fat (7g saturates), 38g carbs (30g total sugars), 1g fibre GET AHEAD Make up to a day ahead and store in an airtight container at cool room temperature. It will keep for a few days more, but the base may go a little soft.