Easter rocky road - Rocky road with mini chocolate eggs
Recipe for rocky road with Easter marshmallows, peanuts and mini chocolate eggs.
Servings 16 servings
Calories 192kcal
Ingredients
- 300 g milk chocolate
- 150 g mini chocolate eggs candy-coated Easter eggs, such as Mini Eggs
- 100 g Easter marshmallows e.g. marshmallow chicks or eggs
- 80 g salted peanuts
Topping – what I used
- Freeze-dried strawberries - for a touch of sharpness
- Crushed mini chocolate eggs
- A few sprinkles
Instructions
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (bain-marie).
- Snip the Easter marshmallows into smaller pieces, and halve the mini chocolate eggs if they are large - otherwise leave them whole.
- Fold the marshmallows, peanuts and mini eggs into the chocolate and stir well to combine.
- Pour the chocolate into a tin lined with baking parchment, approx. 18×22/16×24 cm or similar.
- Smooth it out lightly and top with freeze-dried strawberries, crushed mini eggs and a few sprinkles, if you like.
- Chill in the fridge for at least an hour, or until set.
- Store your rocky road in the fridge, and take it out 15-20 minutes before serving.
Nutrition
Calories: 192kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 37mg | Potassium: 93mg | Fiber: 1g | Sugar: 19g | Vitamin A: 24IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg