Ingredients for - Easter rocky road
How to cook deliciously - Easter rocky road
1 . Stage
Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.
2 . Stage
Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.
3 . Stage
Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini chocolate eggs.
4 . Stage
Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini chocolate eggs, pressing them in a little, and leave to set in the fridge for 1 hr.
5 . Stage
Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.