A no-bake, sweet Easter treat with plenty of chocolate and mini eggs
I found this recipe at Good Housekeeping.
A very sweet Easter treat with no baking required. A slice of this double layer rocky road is perfect with an afternoon cup of tea! The rice cereal base layer is a nice addition to the traditional biscuit, marshmallow and chocolate rocky road topping. The mini eggs give it a Easter twist.
Ingredients (makes 12-24 slices of double layer rocky road)
For the rice cereal layer:
- 100 g / 3.5 oz puffed rice cereal (you can use any supermarket version of Rice Krispies)
- 75 g / 2.6 oz butter or baking margarine
- 150 g / 5.3 oz marshmallows (mini or large, but mini will be easier to melt)
For the chocolate layer:
- 300 g / 10.6 oz chocolate (you can use any combination of chocolates. For example: 100 g dark and 200 g milk, or you could just use dark, milk or plain. Whatever you prefer)
- 1 tbsp golden syrup
- 100 g / 3.5 oz mini marshmallows
- 50 g / 1.8 oz chocolate digestive biscuits, roughly chopped/pulled apart by hand
- 150 g / 5.3 oz chocolate mini eggs (you don’t have to use Cadbury’s, any make will do)
For the optional icing drizzle:
- 50 g / 1.8 oz icing sugar
- A little water – 2 tsp max.
Method
Use a 20.5 cm/ 8 inch round tin at least 4 cm / 1.5 inches deep. I used a springform tin to make removing the rocky road easier when it was set. I lined the base with clingfilm/plastic wrap and the sides of the tin with strip of greaseproof baking paper.
Start by making the rice cereal base layer. Put the butter and marshmallows in a large, non-stick pan over a low heat. Stir until the ingredients melt and combine. This may take a while. My marshmallows were stubborn and it took a good five minutes to get them to dissolve!
Add the rice cereal to the melted butter and marshmallows and stir through until all the cereal is coated in marshmallow mix. Pour into your prepared tin. Use the back of a spoon or a fork to spread the mixture to the edges of the tin and press it down to form a compact, even layer. Put the tin in the fridge to chill for about an hour.
Now make the chocolate rocky road layer. To melt the chocolate you can use the bain marie method (put the chocolate a bowl over a pan of simmering water) or put the chocolate directly in the pan. This depends on how good your pans are! If you have a good non-stick pan, use a low heat and keep stirring the chocolate mixture, it shouldn’t burn. If in doubt, use the bain marie method.
Melt the chocolate and golden syrup together. Take the mixture off the heat.
You can leave the chocolate mixture to cool for a few minutes before adding the chopped biscuit pieces, 75 g / 2.6 oz of the mini marshmallows and 100 g / 3.5 oz of the mini eggs. Or, if you like your marshmallows melted, don’t wait and add the biscuits, 75 g marshmallows and 100 g mini eggs to the warm chocolate mixture straight away.
Pour the chocolate mixture onto your rice cereal base and use the back of a spoon or spatula to spread it out to the edges of the tin to make an even layer.
Scatter the remaining mini eggs and mini marshmallows over the top of your double layer rocky road and put back in the fridge to chill for about an hour.
When the chocolate layer has set, remove your double layer rocky road from the tin and peel away the greaseproof baking paper and clingfilm.
Now you have the option of drizzling some icing over the top as a finishing touch. Mix together the icing sugar and water, starting with one teaspoon of water and adding more as needed. You want your icing thin enough to pour but not so thin it’ll just run straight off the top of your rocky road.
Store the double layer rocky road with mini eggs in an airtight container in a cool, dry place. They should keep for up to a week. I wouldn’t advise keeping it in the fridge unless your room temperature is hot enough to make the chocoalte go soft. If you keep it in the fridge the chocolate will be very hard and could be difficult to slice.
A plea from this baker/writer
If you’ve found this recipe useful, please consider returning the favour by buying one of my books. The ebooks cost less than a coffee and they are free with Kindle Unlimited.
