225gramsDark Chocolatebroken into pieces, good eating quality ( 8 oz ) - see notes below
100gramsUnsalted Butter( 3.5 oz )
2TBCocoa Powder
2TBGolden Syrupor Treacle Syrup
100gramsShortbread Cookies( 3 .5 oz )
1 ½cupsMini Marshmallows
⅔cupDried Cranberries
200gramsChocolate Mini Easter Eggschewy jelly filled ( 7.5 oz )
Instructions
Line a 20 x 20 cm ( 8 x 8 inch ) baking dish with cling wrap (cross over)
Melt the Dark Chocolate in the microwave, stirring regularly, until halfway melted - add the Butter and microwave until all is melted - stir until glossy and smooth
Stir in the Cocoa Powder and Syrup - leave to cool at room temperature 10 - 15 minutes
Chop the Shortbread into smaller pieces (shortbread in a plastic bag, rolled with rolling pin works great) - you do not want the pieces too small though
Stir the Shortbread into the Chocolate mixture together with the Marshmallows, Cranberries and 3/4 of the mini Easter Eggs
Pour the Chocolate mixture into the lined baking dish and press down gently to remove most air pockets
Sprinkle over the remaining mini Easter Eggs - press down slightly and refrigerate an hour until set
Cut into bars using a sharp knife
Notes
Milk Chocolate works just as well as Dark Chocolate
Serving sizes/quantity depending on your cut
The bars will keep well in an airtight container for around a week
Nutrition Facts
Easter Rocky Road
Serving Size
1 Bar
Amount per Serving
Calories
383
% Daily Value*
Fat
20
g
31
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
7
g
Cholesterol
39
mg
13
%
Sodium
66
mg
3
%
Carbohydrates
48
g
16
%
Fiber
3
g
13
%
Sugar
35
g
39
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.