Easter Egg Rocky Road



    • 450g dark chocolate, roughly chopped
    • 65g roasted peanuts, salted
    • 60g mini marshmallows
    • 360g mini Easter eggs


          1. Grease and line an 8-inch square pan with baking or parchment paper.
          2. Place chocolate in a large, heatproof bowl. Melt chocolate in the microwave, stirring every 20 seconds, until smooth and creamy.
          3. Add peanuts, marshmallows and two thirds of the mini Easter eggs to chocolate. Stir until everything is coated in chocolate.
          4. Pour chocolate mixture into prepared tin and spread out into one smooth layer. Place the rest of the mini Easter eggs on top while the chocolate is still melted. Refrigerate for two hours or until the chocolate has set.
          5. Cut into small squares and serve. Store rocky road in the fridge in an airtight container.

          (This recipe was sourced and adapted from sweetestmenu.com)