Easter Rocky Road is also so easy peasy you can virtually leave the children making this on their own…and they will love it. It’s one of those simple recipes every child has to make at least once, do you agree?
This Easter Rocky Road tastes absolutely a-ma-zing, and it’s rather pretty with the marbled finish, and we’ve packed enough in it to hopefully spread it out and not be too dense with chocolate which can sometimes be the difference between lovely and just too much and very sickly. The addition of rice krispies (rice pops) gives it a lovely crispy texture and keeps it a bit lighter than traditional rocky road recipes and the marshmallows are little fluffy pillows of clouds among the crispiness and the crunchiness of the biscuits and Cadbury’s mini eggs. Plus, this recipe is gluten free…I did explore the option of making this dairy free too (obviously you won’t get dairy free Cadbury’s mini eggs and creme eggs) but it was going to work out very expensive to replace the eggs with a dairy free version sadly. It is possible though.
Obviously if you are making this gluten free check you are using gluten free chocolate and rice pops, gluten free digestives are easy to find, and at the moment Cadbury’s mini eggs and creme eggs are gluten free but this can vary from year to year I have found, so always check before using these.
Feel free to omit the mini eggs from the mixture and replace with more rice krispies if you feel it’s sugar overload and just use some to decorate the Easter rocky road.
Ingredients
- 200 g dark chocolate
- 2 tbsp golden syrup
- 125g unsalted butter
- 160g (Gluten free) digestive biscuits
- 100g mini marshmallows
- 90g Cadbury's mini eggs, bashed a bit with a rolling pin
- 40g Rice Krispies (Rice pops)
- To decorate:
- 200g white chocolate
- 90g Cadbury's mini eggs
- 89g packet of Cadbury's creme eggs
- Food colouring
Instructions
- Put the chocolate, butter and golden syrup into a very large saucepan and heat on slowly a very low heat until everything is melted and the mixture is glossy (adult supervision needed for very young children)
- Remove from the heat and leave to cool for 15 minutes
- Put the mini eggs into a sandwich bag and bash a little with a rolling pin to break them into smaller pieces
- Put the digestive biscuits into a sandwich bag and bash with a rolling pin to break into smaller pieces
- Line a tin with baking parchment ( I used a tray bake tin to make the mixture go slightly further and make thinner chunks of Rocky Road but feel free to use a square cake tin if you prefer yours thicker
- Add the mini eggs, crushed biscuits, marshmallows & rice krispies to the melted chocolate mixture and stir well to coat everything
- Pour the mixture into the prepared tin and place in the fridge to set lightly while you prepare the topping
- Carefully cut the mini creme eggs in half
- Again adult supervision needed for younger children: Put the white chocolate into a heatproof bowl and place over a pan of slowly simmering water and allow to melt
- Remove from the heat
- Divide the white chocolate into separate bowls ready for colouring. (So if using three colours plus leaving some plain you will need four bowls.
- Add drops of food colouring to the chocolate and work quickly before it starts setting again, start with white chocolate then drizzle with the other colours and use a lolly stick or cocktail stick to swirl the colours into each other
- Finish off with mini eggs and the halved creme eggs
- Place in the fridge and leave to set for a couple of hours (if you can wait that long)
- Remove from the fridge and using a sharp knife cut into squares
- Enjoy
thanks done share recipes to : cherishedbyme.com/2017/03/gluten-free-easter-rocky-road-ever/