Servings: Makes 12 large or 24 small rocky roads.

What you’ll need

You’ll need a 8” x 5” disposable foil container or small baking tray buttered and lined.

Ingredients

• 65g butter
• 160g dark chocolate (70% cocoa solids)
• 1 ½ tablespoons golden syrup
• 80g mini marshmallows
• 100g rich tea biscuits
• Mini Chocolate Eggs (a handful)

Method

1. a heavy based saucepan melt together the chocolate, butter and golden syrup over a gentle heat and stir well.
2. Put the biscuits in a plastic bag and bash with a rolling pin into rough pieces.
3. Add this to the chocolate mixture and stir well together. Let it cool a little.
4. Add the marshmallows and stir in. Roughly chop about half of the mini eggs and add to the mix.
5. Pour into the foil container or baking tin and press evenly into the tin. Scatter the remaining chocolate eggs on top.
6. Chill in the fridge until set.
7. Then remove from the tin and cut into squares.