Easter Rocky Road Bars
In this delightful recipe, you'll create a scrumptious chocolate tiffin bursting with a mix of contrasting textures and flavors. Rich dark chocolate is combined with butter, cocoa powder, and golden syrup for a luscious base. The addition of mini eggs, marshmallows, and biscuit chunks adds a delightful chewiness and crunch. This no-bake treat is perfect for satisfying your sweet cravings and making a colorful addition to any occasion.
— Constant Cookbook
Ingredients
- 100g unsalted butter
- 225g dark chocolate
- 2tbsp golden syrup
- 2tbsp cocoa powder
- 200g mini eggs
- 50g mini marshmallows
- 100g Rich Tea biscuits
Instructions
- 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 about 15 mins.
- 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 chocolate eggs.
- Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini chocolate eggs, pressing them in a little, and leave to set in the fridge for 1 hr.
- Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.
Yield
Makes 8 bars
Nutrition
- Calories: 399 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 29 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.2 milligram of sodium
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