There will be lots of chocolate consumed this week!
Una Leonard from the 2210 Patisserie has a very handy Rocky Road recipe you can make with your leftover Easter eggs.
Here you are:
Ingredients
160g Golden Syrup
220g Butter
370g milk chocolate, chopped
230g dark chocolate, chopped
130g rich tea biscuits, roughly broken
120g digestive biscuits, roughly broken
60g mini marshmallows
80g Maltesers
2 X 40g Crunchie Bars, roughly broken
Method:
Line a 20cm x 20cm baking tin with baking parchment
Melt the golden syrup and butter together in a pot over a medium heat
Put the chocolate pieces in a medium-sized bowl, and when the butter and golden syrup is fully melted and bubbling, pour this hot mix on top of the chocolate and stir.
The hot mix should melt the chocolate and you will have a glossy chocolate sauce.
Add in your broken biscuits, marshmallows, Maltesers and Crunchie pieces and mix well until fully combined.
Put this mix into the lined tin, pressing down firmly. Pop it into the fridge until fully set - I like to leave mine at least an hour.
Remove from the tin, cut into squares and enjoy. Store in an airtight container for up to five days.
You will find more delicious recipes like this in Una's book - Sweet Therapy.
