EASTER ROCKY ROAD
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
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
EASTER ROCKY ROAD CHEESECAKE BARS
Use up those mini Easter eggs - if you've got any left, that is - with these moreish rocky road cheesecake bars. Use whatever nuts, biscuits and dried fruit you have in the cupboards
Provided by Good Food team
Categories Dessert
Time 40m
Yield Cuts into 16 squares
Number Of Ingredients 12
Steps:
- Line a 20 x 20cm tin with baking parchment and set aside. Put the butter, 175g of the dark chocolate and the golden syrup in a saucepan over a low heat. Melt, stirring occasionally until smooth.
- Meanwhile, tip the biscuits into a bowl and crush with the end of a rolling pin until roughly broken up - you should have some fine, dusty pieces and some larger ones. Add the fruit, nuts (if using) and marshmallows, then pour over the melted chocolate mixture and stir until everything is coated. Tip into the prepared tin and press into an even layer using the back of a spoon. Chill for at least 1 hr.
- Put the gelatine leaves in a bowl of cold water and leave to soften for 5 mins. Meanwhile, heat the cream in a small pan over a low heat until steaming. Squeeze as much water from the gelatine as possible, then drop into the cream, swirling the pan to help the gelatine dissolve. Leave to cool for 10 mins.
- Combine the soft cheese, sugar and warm cream mixture in a large bowl, using a spatula to beat out any lumps. Pour the cheesecake mixture over the rocky road and spread out into an even layer. Chill for at least 1 hr until the cheesecake layer is set.
- Put the remaining dark chocolate in a heatproof bowl and melt in the microwave in 20-second bursts. Drizzle the melted chocolate over the cheesecake, then immediately scatter with the mini chocolate eggs. Cut into squares. Will keep chilled for up to three days.
Nutrition Facts : Calories 396 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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- In a Large bowl, add in the Chocolate, Golden Syrup, and Butter – melt on a low heat over a Double Boiler, or in the Microwave on short bursts until fully melted – stir till smooth! Be careful not to overheat the mixture!
- Once it's melted and combined, add in the Marshmallows, chopped biscuits, Easter Chocolates (Apart from a handful) – fold together – pour into the tin and spread till its even.
- Melt the white chocolate and pour over the top of the rocky road, and sprinkle over the last of the Easter Chocolates!
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