Easter Egg Rocky Road
For many people the idea of leftover chocolate is ridiculous. But every year our kids seem to get more and more Easter chocolate, not just from the Easter Bunny but friends and family. And if you are lucky enough to get tickets for one of the huge organised Egg Hunts, you will come back with literally hundreds of the little buggers!
This delicious and super easy recipe is a great way to get the eggs out of the cupboard and into a shared dish.
3 cups assorted small chocolate Easter eggs (whatever you have left over)
500g milk or dark chocolate
1 cup fine desiccated coconut
100g mini marshmallows
100g coarsely crushed sweet plain biscuits
1. Grease and line a slab or slice tin with baking paper, allowing the sides to overhang.
2. Melt the chocolate in a heat-proof bowl over a saucepan of simmering water, stirring occasionally until smooth (about two to three minutes). Alternatively melt in microwave on med/high for about 1 minute, remove and stir. Repeat heat at shorter intervals (15-20 sec), stirring in between until smooth. Set aside to cool slightly.
3. Combine the remaining ingredients in a bowl, leaving about ¾ cup of the eggs to decorate the top of the rocky road. Pour over the melted chocolate and stir gently until evenly coated.
4. Spread the mixture evenly before scattering over the remaining eggs.
5. Allow a few hours to set or pop in the fridge to harden completely.
6. Once set, turn out onto a chopping board and using a hot knife, cut into chunks. Rocky Road can be stored in an airtight container in the pantry or fridge for up to two weeks.