Serves
8
Prep
15
mins
Cooking
45
mins
Easter Rocky Road
Directions
Step 1
Line a 20cm square pan with baking paper, with some overhang over the side of the tin.
Step 2
Combine all of the dry ingredients in a large bowl.
Step 3
Break up chocolate into a microwave safe container and melt in the microwave in 30 second bursts, stirring after each interval.
Step 4
Pour melted chocolate over the dry mixture and combine, mixing quickly before the chocolate starts to set.
Step 5
Pour mixture into pan and smooth down with a spatula.
Step 6
Allow to set in the fridge for at least 45 minutes.
Step 7
Remove from pan and cut into pieces to serve.
Ingredients
- 200g mini marshmallows
- 110g mini creme eggs
- 150g speckled eggs
- 6 scotch finger biscuits, roughly chopped
- 1/2 cup McKenzie's Shredded Coconut
- 3 x 180g blocks of chcocolate, melted
