Easter Rocky Road Bars Recipe

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Earlier this week my husband sent me a text message which went along the lines of ‘Hunny, it’s Comic Relief Day on Friday and they are doing a cake sale at work for it. How do you feel about maybe baking something for it?’ – My reply was ‘If you want me to poison the people in your office, then sure!’ 

You see, I am not a natural baker. I am improving, but I still have a long way to go. So after spending a couple of days worrying about the possible lawsuit coming my way for giving an entire office food poisoning I decided that what I needed to do was find a recipe that requires little to no cooking time, a bit of melting at the most. I mean, you can’t screw up a bit of melting, can you!

Easter-Rocky-Roads-Recipe-The-Ingredients

After consulting ALL my Nigella books (because, when it comes to this type of quest I feel you need to channel your inner Nigella) I came upon her recipe for Christmas Rocky Road Bars and decided that even I could make those without killing anyone in the process. So, with a bit jiggery-pokery, adjusting measurements and swapping over of a few ingredients to make them slightly more seasonal I present to you my Easter Rocky Road Bars…

Easter-Rocky-Road-Bars-Recipe-Delicious

 

Easter Rocky Road Bars
Serves 12
Based on Nigella Lawson's Christmas Rocky Road Bars from her book, Nigella Christmas.
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Ingredients
  1. 250g Milk Chocolate
  2. 150g Dark Chocolate
  3. 150g Unsalted Butter
  4. 4tbs Golden Syrup
  5. 160g Rich Tea Biscuits
  6. 50g Glace Cherries, cut into small chunks
  7. 50g Raisins
  8. 60g Mini Marshmallows
  9. 2 Packets of Mini Eggs
Instructions
  1. Put the chocolate, butter and golden syrup into a saucepan and melt over a low heat
  2. Once the mixture has melted completely take off the heat and reserve about a 1/4 in a small jug
  3. Break up the biscuits into small chunks by putting them into a freezer bag and hitting them with a rolling pin a few times.
  4. Do the same with 3/4 of the mini eggs - it doesn't take much to break these up so don't go too hard, you want to have some decent sized chunks among the mixture.
  5. Fold the biscuits into the chocolate mixture in the saucepan, followed by the cherries, raisins, marshmallow and finally the mini eggs. Give the mixture a good stir between adding each ingredient.
  6. Line a 20cm x 26cm baking tray with baking parchment (or use a disposable tray) and spoon the mixture in. Use the back of a spoon to push the mixture down into the tin.
  7. Pour the reserved 1/4 of chocolate sauce mixture over the top of the rocky road to fill in any gaps.
  8. Put the remaining mini eggs on top of the rocky road, gently pushing them into the mixture.
  9. Pop the tray into the fridge for around 2 - 2.5 hours to set.
  10. Once the rocky road has set, pop it out of the tray and cut into squares.
Notes
  1. Makes 12 - 16 squares, depending on how greedy you are feeling. 🙂
Pushing the Moon http://www.pushingthemoon.com/

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2 Comments

  1. 24th March 2017 / 10:19 pm

    Oh wow, these look lush!! Rocky Road is one of my absolute favourite things x

    • Catherine
      29th March 2017 / 9:53 pm

      Mine too! The problem is one is never enough! xxx

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