Sunday Mirror (Northern Ireland) - - Staying In -

Prep time: 10-15 min­utes Chilling time: 2 hours

125g mixed salted nuts

125g marsh­mal­lows

125g Mal­te­sers, Creme eggs or mini eggs 65g un­salted but­ter, cubed, plus 1 tbsp 400g left­over Easter choco­late, bro­ken up 2 tbsp golden syrup (or honey)

150g 60% cook­ing choco­late 1 Lightly grease a tin or brownie pan and line with bak­ing pa­per. Chop nuts, marsh­mal­lows and as­sorted candy into small­ish pieces. Put in freezer so they won’t melt into the warmed choco­late.

2 Half-fill a medium pan with wa­ter and bring to sim­mer. Put cubed but­ter and Easter choco­late in a large bowl and sit it over the pan, be­ing sure the bot­tom does not touch the wa­ter. Let slowly melt. Stir oc­ca­sion­ally, un­til smooth and silky.

3 Stir in golden syrup and take off heat. Add chopped nuts, marsh­mal­lows and candy – re­serv­ing a hand­ful to spread on top. Stir un­til well com­bined and then spread the mix­ture into the pre­pared pan. 4 Add the cook­ing choco­late and 1tbsp of but­ter into the bowl you were us­ing ear­lier and melt it as ear­lier.

5 Spread melted choco­late over rocky road to fill gaps, then top with candy.

6 Put the rocky road in the fridge un­til set – prob­a­bly 2 hours or longer. Cut into squares us­ing a large knife. Can be stored in the fridge for up to three days. ao.com/life

Your ul­ti­mate home com­forts

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.