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Easter egg rocky road

Kids will love using up leftover chocolate in this clever no-bake treat filled with mini eggs from BBC Good Food reader Zara Gilford

  • Prep: 25 mins
    Cook: 5 mins
    plus cooling and 1 hr chilling
  • Makes 8-10 bars
  • Easy
  • Makes 8-10 bars
  • Easy
  • Calories 399
  • Carbohydrates 39
  • Saturated Fat 14
  • Sugar 29
  • Protein 4
  • Fat 24
  • Fibre 4
  • Salt 0.2

Nutrition per serving

  • Calories 399
  • Carbohydrates 39
  • Saturated Fat 14
  • Sugar 29
  • Protein 4
  • Fat 24
  • Fibre 4
  • Salt 0.2

Ingredients

  • 225g dark chocolate, broken into pieces
  • 100g unsalted butter, cubed
  • 2 tbsp cocoa powder
  • 2 tbsp golden syrup
  • 100g rich tea biscuits
  • 50g mini marshmallows
  • 50g dried cranberries
  • 200g chocolate mini eggs

Method

  1. 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. 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. 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 eggs.

  4. Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hr.

  5. Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.

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