Easter Rocky Road

by - March 25, 2016

Hey guys, I'm back with another baking post! I have not done one of these in months so I really excited to get back into baking posts but today I am going to be sharing with you a recipe for Ester Rocky Road! Hope you enjoy. xx

For 25 squares-ish you will need ...

- 100g of almonds
- 90g of mini marshmallows
- 300g of 70% dark chocolate
- 400g of milk chocolate
- Mini Eggs for decoration

Method . . .

Get a brownie tin (about 23cm/9inches) and pre-heat the oven to 200C/180C Fan/Gas Mark 6. Scatter the almonds over a baking tray and toast in the oven for 10 minutes. When cool, halve the almonds and cut the marshmallows into about 1cm cubes. Break up the milk and dark chocolate but make sure you keep them separate. Melt each chocolate in separate bowls and then set both aside to cool to room temperature. Line the base and the sides of the brownie tin with greaseproof paper. Mix together the milk chocolate, almonds and 2/3 of the marshmallows. Spoon the milk chocolate mixture into the tin in 3 rows. Now fill the gaps between the rows with dark chocolate and use a skewer to marble the 2 chocolates. Scatter on top the rest of the marshmallows, almonds and mini eggs - you could also add a little extra detail like a MaltEaster Bunny in one corner. The chill the rock road in the fridge for a couple of hours until the slab hardens. Also, take the rocky road out of the fridge 30-60 minutes before serving it otherwise it may crack.

Anyway, I hope you liked this post and I will be doing lots more baking posts soon. I will see you all very soon,
Love Lou

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