Mini egg rocky road

This indulgent chocolaty delight is not for the faint hearted, soft marshmallows, crispy mini eggs and crunchy shortbread biscuit all covered in silky milk chocolate, what’s not to love! It is also a great no bake recipe to make with the children over Easter who will love tasting their handy work!

Ingredients

100g Shortbread biscuit 

50g Marshmallows (cut into quarters or use mini ones)

50g Mini or Micro Chocolate Eggs

400g Good Quality Milk Chocolate

30g Butter

Method

Line the base and sides of a 19cm square baking tin with greaseproof paper

Break the biscuits into pieces and mix together with the marshmallows and mini eggs.

Melt the chocolate and butter together and mix in the biscuits, mini eggs and marshmallows.

Spoon into the tin, press down and leave to set in the fridge for at least 2 hours and then cut into squares.

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover