Creme Egg Rocky Road Recipe By Tasty Food

CREME EGG ROCKY ROAD RECIPE BY TASTY

Creme Egg Rocky Road Recipe by Tasty image

Here's what you need: dark chocolate, butter, milk chocolate, golden syrup, digestive biscuits, mini marshmallows, mini creme eggs, white chocolate, yellow food colouring paste, oil, creme eggs

Provided by Tasty

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 ½ cups dark chocolate
⅔ cup butter
⅔ cup milk chocolate
4 tablespoons golden syrup
1 ½ cups digestive biscuits, crushed into chunks
1 ¾ cups mini marshmallows
1 cup mini creme eggs
⅔ cup white chocolate
yellow food colouring paste
1 tablespoon oil, nothing too strong flavoured - like vegetable, rapeseed or sunflower oil
6 creme eggs, full sized

Steps:

Melt the butter, dark chocolate, milk chocolate, and golden syrup over a bain marie. Allow to cool for 5-10 minutes.
Stir in the digestives, marshmallows and mini creme eggs until everything is coated.
Transfer the mixture to a deep tray lined with baking paper.
Melt 75g (¼ cup) of the white chocolate and stir in some of the yellow food colouring until the desired colour is reached. If it seizes on you, add a little bit of oil and stir it until it reaches a runny consistency again.
Drizzle over the rocky road mixture.
Melt the remaining white chocolate and drizzle that over too.
Cut the creme eggs in half and press firmly into the mixture.
Chill for at least two hours.
Carve it up and eat!
Enjoy!

Nutrition Facts : Calories 575 calories, Carbohydrate 59 grams, Fat 37 grams, Fiber 1 gram, Protein 5 grams, Sugar 49 grams

EASTER ROCKY ROAD

Easter rocky road image

Kids will love using up leftover chocolate in this clever no-bake Easter rocky road. Make a sweet treat filled with mini eggs from BBC Good Food reader Zara Gilford

Provided by Good Food team

Categories Afternoon tea, Buffet, Dessert, Snack, Treat

Time 30m

Yield Makes 8-10 bars

Number Of Ingredients 8

Ingredients

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

Steps:

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 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, 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.

Nutrition Facts : Calories 399 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

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