It may seem a little early for Easter but I assure you it will be here before you know it. Also, there’s never any harm in being organised! It’s also Mother’s Day this weekend so if you’re looking for a last minute treat then this is also ideal. If that’s not enough to convince you then just think, cream eggs will be back off the shelves in 3 weeks! This technically isn’t a bake, there is no flour, no eggs, so it’s very easy and very stress-free!
As I said it’s Mother’s Day this weekend and I think making food for someone is such a good and different way to show your appreciation for them. It takes time, effort, money and thought so if this isn’t enticing you take a look at some of my other recipes. There’s a healthier version of a rocky road as well only 90s cals here. Lucky for my Mum she gets baked good every week! I remember she used to make rocky road often at one point- so here’s me paying back the favour.
This is an incredibly rich treat, as most things which involved chocolate are but rocky road is one of my absolute favourites. The combination of chewy fruit and marshmallows with the crunch of biscuits is heaven. Easy to hand round with a cup of tea it’s a great family bake for Easter without the fuss of cutting a cake or making something else for children.
This recipe is so easy yet looks so good with the creme eggs on the top. It would take a lot for this to go wrong so I am pretty sure it’s a very safe recipe for anyone who has anxiety about cooking or baking. It’s just a matter of chucking a lot of good ingredients together and banging it in the fridge for a couple of hours.
If you’re not a fan of creme eggs, no worries! Swap them! You could swap them for the mini oreo eggs they now do, mini Lindt eggs, smarties eggs, the possibilities are (nearly) endless. Basically, whatever your favourite Easter treat is, the recipe is so easy to adapt.
Enjoy your time with your lovely Mum’s and whatever you do! And a little thanks to mine for always being supportive and getting me through some shitty stuff and getting me to the good stuff. I hope you like these rocky roads, but I am confident that you will!
Recipe inspired by Charlotte’s Lively Kitchen
- 140g Butter
- 150g Rich Tea Biscuits
- 250g Milk Chocolate
- 120g Dark Chocolate (at least 70% cocoa)
- 4 Tablespoons Golden Syrup
- 50g Mini Marshmallows
- 50g Raisins
- 40g Glace Cherries
- 16 Mini Creme Eggs (This is two bags)
- Put the creme eggs and marshmallows in the freezer at least 20 mins before you start or two hours max- but make sure you separate the marshmallows as best as you can- I lined mine up on a chopping board to put in the freezer- this will make sure they hold their shape
- Melt the chocolate (cut into small bits) in a pyrex bowl over boiling water with the golden syrup and butter, keep stirring til smooth.
- Take 150ml of the chocolate mix out the bowl into a jug and set aside.
- Chop up the cherries into halves and add to the bowl
- Bash your biscuits in a plastic bag using a rolling pin until they are in small chunks- make sure they aren’t too small or they won’t be very effective
- Add the biscuits to the bowl of chocolate and cherries
- Add the raisins and marshmallows from the freezer.
- Chop the creme eggs up into halves- there is usually a clear line where they’ve joined the egg so it should be pretty easy
- Add half the creme eggs to the chocolate mix
- Line a 20cmx26cm tin with baking paper
- Pour the mix into the tray and use a spoon to press it down to make it evenly spread and packed in
- Pour the chocolate you set aside earlier over the top to fill in the gaps- you can use a spoon to enocurage some of the chocolate into gaps
- Add the remainding creme eggs to the top and push them in a little bit
- Put in the fridge for at least two hours or in the freezer for 40-45 mins if you are in a rush or as impatient as me!