This rocky road with an Easter twist is exactly what you need as a sweet treat over the Easter weekend ā or any time!
Ingredients:
- 200g dark chocolate
- 200g milk chocolate
- 1 Ā½ cups mini marshmallows (or 100g normal marshmallows)
- Ā½ cup desiccated coconut
- 1 cup speckled eggs plus extra for decorating
Method:
- Grease and line a 20cm cake tin with baking paper.
- In a large heat-proof bow, combine your chopped up dark and milk chocolate and microwave at full power for 1 minute. Stir. Microwave for further 30 seconds bursts, stirring in between to prevent burning, until your chocolate is melted and smooth.
- Add your mini marshmallows (or chopped up regular sized marshmallows), coconut, and speckled eggs. Stir together and ensure everything is well combined.
- Pour your mixture into the prepared tin and press down evenly.
- Allow to set in the fridge for two hours or until the chocolate is set. Remove from tin and slice into squares using a hot knife, and enjoy!
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