Blonde mini egg rocky road | Hello! Hooray!

Blonde mini egg rocky road

I have a really sweet tooth, and I think this is perhaps one of the sweetest things I have ever made. I really LOVE it! This blonde mini egg rocky road is really easy to make, so it’s perfect for a last-minute Easter treat. You can basically adapt this recipe to your taste – I made a fruit and nut free version because Tom isn’t a huge fan of either of these things. So we put all the sweet things in it! I have made a couple of batches to see what works best, and we discovered that unlike some recipes for rocky road, this is best made a day or two in advance. It just gets better after waiting a bit (which is hard because it’s so good!). I also experimented with the size of the biscuit pieces, and we preferred the version where I chopped up the custard creams instead of bashing them. You could always bash half and chop the other half if you prefer.

 

Ingredients

 

250g white chocolate, broken into pieces

100g unsalted butter, cubed

2 tbsp golden syrup

150g custard cream biscuits

75g mini marshmallows (chop up larger ones if you can’t find these)

200g chocolate mini eggs, plus a few extra for the top

 

Method

 

1. 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.

 

2. Remove from the heat and add the golden syrup. Mix together until fully combined and leave to cool at room temperature for about 5 – 10 mins.

 

3. Roughly chop the custard creams into medium-sized chunks (this seems to work better than bashing them in a bag!). Stir into the cooled chocolate with the marshmallows and the mini eggs.

 

4. Pour the mix into the tin and press down with the back of a spoon until even. Scatter over a few extra mini eggs to make it look extra colourful, pressing them in a little. Leave to set in the fridge, preferably overnight.

 

5. Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container – if you can make them last that long! 🙂

 

If you want to see the original recipe that this is adapted from, you can find the recipe here. There are lots of other Easter posts below too!

 

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