Creme Egg Gooey Rocky Road Bars

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Creme Egg Gooey Rocky Road Bars_brandedMakes: 24 squares

What You’ll Need:

  • 75g butter
  • 220g dark chocolate
  • 2tbs golden syrup
  • 150g digestive biscuits
  • 2 x Cadbury Creme Eggs
  • 50g mini marshmallows
  • 180g dried apricot, chopped

What To Do:

  • Line a 20x35cm brownie tin with baking parchment and set aside.
  • In a large heatproof bowl set over a pan of boiling water, melt the butter and chocolate together until they are smooth. Stir in the golden syrup.
  • Roughly chop the digestive biscuits and mix them with the apricots and mini marshmallows. Add the dry mix into the chocolate and mix to combine. Make sure everything is well coated in chocolate or the rocky road won’t stick together.
  • Press the mixture into the tin using the back of a spatula or wooden spoon, then push in the whole Mini Crème Eggs. Space them evenly apart so there will be a small piece of egg in each square. Chill in the fridge for at least 2 hours to set.
  • Use a sharp knife to slice into 24 squares. To keep it as solid as possible, store in the fridge until ready to eat.

Recipes by Martha Collison 

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