Easter rocky road

YOU WILL NEED

225g dark chocolate, broken into pieces 100g unsalted butter, cubed 2 tbsp cocoa powder 2 tbsp golden syrup

100g rich tea biscuits 50g mini marshmallows 50g dried cranberries

200g chocolate mini eggs

DIRECTIONS

■ Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.

■ Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for 15 minutes.

■ Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini eggs.

■ Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini eggs, pressing them in a little. Chill in the fridge for 1 hour.

■ Remove from the tin and cut into bars to serve. The rocky road will keep for up to 1 week in an airtight container.

Recipe and image courtesy of BBC Good Food, bbcgoodfood.com