• 350g Milk chocolate 350g Milk chocolate
  • 80 g unsalted butter 80 g unsalted butter
  • 60 g Lyle's Golden Syrup 60 g Lyle's Golden Syrup
  • 150g digestive biscuits (broken into pieces) 150g digestive biscuits (broken into pieces)
  • 50g hazelnuts or almond, chopped 50g hazelnuts or almond, chopped
  • 50g mini marshmallows or fudge pieces 50g mini marshmallows or fudge pieces
  • 1 pack (80g) Cadbury Mini Eggs (plus more for topping if desired) 1 pack (80g) Cadbury Mini Eggs (plus more for topping if desired)

INSTRUCTIONS

How to make Mini Eggs Easter Rocky Road

  1. Line a small baking tin with parchment paper.
  2. Put the milk chocolate, Lyle's Golden Syrup, and butter into a heat-proof bowl and place above a saucepan of boiling water. Melt until fully melted and smooth, stirring occasionally.
  3. Allow to cool for 10 minutes before adding the rest of the ingredients. Add the digestive biscuits, mini marshmallows or fudge pieces, and mini eggs. Mix well until everything is coated in the chocolate mixture.
  4. Transfer the rocky road mixture into the lined baking tin and press down with the back of a spoon or a glass. Top with more easter eggs.
  5. Place in the fridge to set for 2 hours or overnight.
  6. Carefully cut into 16 equal squares. Eat straight away or store in an airtight container for 3-4 days.