With the price of Easter eggs through the roof this year I’m making this rocky road as the ultimate sweet treat for the long weekend!
Makes one tray
Ingredients
- 200g dark chocolate, chopped
- 200g milk chocolate, chopped
- 50g butter
- 1 tablespoon golden syrup or maple syrup
- 100g roasted almonds, chopped roughly
- ½ cup chopped dried apricots
- 1 cup chopped marshmallow eggs
- 1 cup mini eggs, some chopped some left whole
Method
- Line a shallow 20x20cm dish with baking paper.
- Gently melt both chocolates, butter, and syrup in a pot over a low heat.
- Stir in the almonds, apricots, and pieces of marshmallow eggs. Scrape into the dish and smooth the top as much as possible.
- Push the mini eggs down into the surface and chill for 3 hours or overnight until set.
- Cut into squares.
Nici’s note:
You can get inventive with this recipe and use any type of nut and dried fruit really – try hazelnuts and golden raisins or walnuts and prunes.
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