Oreo & mini-egg rocky road

SERVES 20 PREP TIME 30 MINS PLUS CHILLING COOK TIME 5 MINS

● 400g milk chocolate, broken into squares ● 3tbsp golden syrup ● 125g butter

● 100g marshmallows, chopped

● 200g Oreo cookies, broken into chunks FOR THE TOPPING:

● 200g white chocolate, broken into squares ● 1tbsp sunflower oil ● More chopped marshmallows and chopped white chocolate, plus chocolate mini eggs and mini Oreo cookies, to decorate

1 Line a 28 x 18cm shallow cake tin with a double layer of cling film. Put the chocolate, syrup and butter in a heatproof bowl over a pan of simmering water for 5 mins, stirring until melted.

2 Stir in the marshmallows and broken chunks of Oreo biscuits, tip into the lined tin and spread evenly. Chill for 1 hour until firm. 3

Melt the white chocolate with the sunflower oil in a bowl over a pan of simmering water, stirring until melted. Spread it over the set biscuit layer. While the topping is still soft, scatter over the chopped marshmallows and white chocolate, mini eggs and mini Oreos. Chill until firm, then cut into 20 pieces.