Delicious post-Easter rocky road
This clever rocky road is an Easter favourite and the perfect way to use up any leftover chocolate eggs. Not only does it taste a treat, it looks really spectacular, too, with speckles of nuts, marshmallows and desiccated coconut mixed through.
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The recipe calls for assorted Easter eggs, so you can use whatever leftover eggs you happen to have on hand — just remember to remove the wrapping first!
Once the rocky road has set in the fridge, cut into squares and store in an airtight container.
Bonus tip: This rocky road makes a great gift, too! Just wrap a few squares in cellophane and tie the top with a pretty ribbon.
- 500g milk chocolate
- 3 cups assorted chocolate Easter eggs
- 1 1/2 cups marshmallows, chopped
- 1 cup fine desiccated coconut
- 1/2 cup salted peanuts, chopped
- Grease and line a 25cm x 16cm cake tin with baking paper, allowing the sides to overhang.
- Melt chocolate in heat-proof bowl over saucepan of simmering water, stirring occasionally with spoon until smooth. Set aside to cool slightly.
- Combine remaining ingredients in bowl, reserving about three-quarters of a cup of Easter eggs to decorate the top.
- Pour over melted chocolate and stir until evenly coated.
- Spread mixture evenly in baking tin before scattering over remaining Easter eggs.
- Set aside for a few hour to set or place in the fridge.