This Creme egg rocky road is to die for! Making it at Easter every year has kind of become a tradition in our house. The kids love it. My friends love it. Ok, it’s not the healthiest of snacks, but it is so good!!
You will need
- 400g milk and dark chocolate
- 4 tbsp golden syrup
- 150g unsalted butter
- 150g Mini Marshmallows
- 150g digestive biscuits
- yellow Gel food colouring
- 150g white chocolate
- 180g mini Creme eggs
- 6 Creme eggs
Just a couple of notes before we start. It doesn’t matter too much the split between dark and milk chocolate, so long as the total weight is correct. Adding more dark than milk chocolate will balance out the sweetness, but if you don’t have more dark chocolate in your cupboard, then chuck in more milk. It’s a very versatile recipe, so no need to stress about it too much.
For the rocky road
Start by part melting the butter in a saucepan before adding the milk and dark chocolate and the golden syrup. By part melting the butter, you are making sure the chocolate is less likely to burn. No one wants burnt chocolate in their rocky road. Keep the mixture on a low heat and stir continuously until the chocolate has dissolved and the mxture is smooth. Remove the pan from the heat and set aside to cool slightly, for about 10 mins or so.
Whilst the chocolate is cooling, weigh out the digestive biscuits into a large mixing bowl and crush them into chunks (not crumbs). Again, don’t stress if you don’t quite have enough. Add the marshmallows to the biscuits. Unwrap the mini Creme Eggs eggs and add these into the mixing bowl as well.
When the chocolate mixture as cooled slightly, pour this into the biscuit, marshmallows and Creme eggs, and mix until everything is coated. If you pour the chocolate in whilst it is still too hot, it’ll melt your marshmallows and Creme eggs, so don’t be tempted to pour it too soon.
Line a baking dish with some greaseproof paper. This will make it much easier to get your Creme egg rocky road out of the dish once it has set. Carefully our your chocolatey mixture into the lined baking dish. Spread it out and push it down gently.
Let’s make the topping
Gently melt the white chocolate over a pan of boiling water. You can melt it in short bursts in the microwave if you prefer, but I’ve always had far more success over a pan of water. Which ever method you choose, make sure to melt the white chocolate slowly. White chocolate is a pain to work with, and can seize up if you’re not careful.
Once melted, pour half the white chocolate into another bowl. Gradually add the yellow food colouring, a tiny bit at a time, making sure to mix it thoroughly between each addition. You are aiming for a rich yellow colour. The white chocolate is more likely to seize up when adding the colouring. If this happens add a drop (literally just a drop) of water and mix really well. If you need more, add more, but only a tiny bit at a time.
Using a small spoon, flick the melted chocolate across the rock road. Repeat with the yellow chocolate. I made a criss-cross pattern on mine, but you can do whatever you fancy.
Cut the Creme eggs carefully in half, lengthways. They can be prone to breaking, but a sharp knife and a gently hand, and the majority should cut nicely. Don’t stress if they break. It doesn’t need to be perfect. Arrange the Creme eggs across the top of your rocky road, pushing them gently into the mixture. Put the baking dish in the fridge for a couple of hours to set completely.
When it has completely set, divide your Creme egg rocky road into pieces. The obvious choice is to divide into 12, with a Creme egg half on top of each piece. But you might find this is a bit rich, especially for the kids. You can always come back for another piece. No one will judge! 😉