Easter Rocky Road
Everyone will have fun making these extra special Easter rocky road! Get creative with your fillings and enjoy the (happy) chaos!
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Preparation time
10 min
Cook time
5 min
Total time
135
Meal
- vegan-desserts
Servings
15
Ingredients
- 150g/5 oz vegan dark chocolate (we used 70% cocoa solids)
- 150g/5 oz vegan milk chocolate
- 125g/4.5 oz vegan butter
- 3 tbsp golden syrup
- ¼ tsp salt
- 150g/5 oz vegan digestive biscuits (use gluten-free if required)
- 100g/3.5 oz vegan mini marshmallows
- 500g/17.5 oz vegan Easter treats (eg vegan smarties, mini eggs etc)
- 225g/8 oz vegan white chocolate
Instructions
- Grease and line a 20cm/8-inch square brownie tin.
- In a large saucepan, melt the chocolate, golden syrup, butter and salt on a low heat.
- Place the 150g/5 oz biscuits in a freezer bag and bash them into pieces. It’s good to have a mixture of biscuit dust, smaller and larger pieces.
- Add the biscuits, marshmallows and Easter treats (leaving a couple handfuls Easter treats aside) to the melted chocolate mixture and stir through until completely covered.
- Empty the mixture into the lined baking tin, spreading evenly.
- Pop the tray in the fridge while you melt the white chocolate.
- Melt the white chocolate using a double boiler (a glass or ceramic bowl that fits on a saucepan of simmering water but doesn’t touch the bottom) and then pour immediately over the top of the darker chocolate layer.
- Push some the remaining Easter treats into the melted white chocolate for colour and decoration.
- Place in the fridge for a minimum of 2 hours to set.
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