Ingredients
Scale
- 400g Milk Chocolate
- 125g Unsalted Butter
- 125g Golden Syrup
- 150g Gluten Free Shortbread
- 100g Marshmallows
- 75g Meringue nests
- 225g Mini Eggs
- White Chocolate for Decorating
Instructions
- To start, line a 20cm x 20cm brownie tin with greaseproof paper and set aside for later.
- In a Bain Marie melt down your chocolate, butter and golden syrup until smooth and shiny.
- Next, break up your shortbread and meringue nests into chunks in a large mixing bowl. Once broken up, you can add your marshmallows and half the mini eggs.
- When your silky chocolate mixture is ready, pour over your dry ingredients and fold together carefully trying not to break up your chunks of meringues.
- Once your chocolatey rocky road mix is ready, spoon into your lined brownie tin from earlier and flatten down with back of a spoon. When flattened, place your tray into the fridge for about an hour to set.
- Now it’s time to decorate! Melt down some white chocolate in a Bain Marie or a microwave for some white chocolate drizzle!
- Drizzle your melted white chocolate over your rocky road and place the left over mini eggs on the top.
- Place back into the fridge to set your decorations for a few minutes then taaa-daaa your mini egg rocky road is ready to be cut into portions!
- Enjoy with a cup of tea this busy Easter half-term with the little ones!