Put away that jigsaw puzzle and turn off Netflix. Let’s gets quarantine baking! You can use all sorts of different-flavoured chocolate (ginger chocolate, hazelnut chocolate, chilli chocolate, etc). Alternatively, melt down that spare, left-over Easter egg the Easter bunny left you and use whatever extras you’ve got to add to this easy and delicious rocky road.
300g dark chocolate (70% works best)
120g unsalted butter
100g golden syrup
170g digestive biscuits, roughly broken up into 2cm pieces
1 pack of mini eggs
80g of mini marshmallows
80g raisins (optional: soak them in a tsp of rum for 20 minutes) or 80g nuts (e.g. cashews, pecans, pistachios)
- Line a 28cm x 18cm baking tray or glass dish with parchment paper .
- If using nuts, chop into small pieces and roast them in an over at 220 degrees Celsius for 5 minutes.
- Using the base of a saucepan, gently bash each individual mini egg into rough chunks.
- Melt the chocolate, butter and golden syrup in a glass or metal bowl sitting on saucepan of gently simmering water. Stir regulatory until the mixture is completely melted and combined.
- Take the bowl off the heat and add your biscuits, mini eggs, marshmallows and nuts/raisins. Using a spatula, fully combine everything together.
- Transfer into the prepared tray, smoothing so that the mixture fills the tray and is evenly spread.
- Refrigerate for 2-3 hours.
- Cut into 24 bars using a serrated bread knife and if not eaten immediately, store in the fridge in an airtight container.
Enjoy with a cuppa and a zoom call with your friends.
Image: Unsplash by Jasmine Waheed