Creme Egg Rocky Road

• Refrigerated

  • 180 g Creme eggs, Mini
  • 8 Creme eggs

• Condiments

  • 4 tbsp Golden syrup

• Baking & Spices

  • 250 g Dark chocolate
  • 1 Gel food colouring, Yellow
  • 150 g Milk chocolate
  • 150 g White chocolate

• Bread & Baked Goods

  • 150 g Digestive biscuits

• Dairy

  • 150 g Butter, unsalted

• Desserts

  • 180 g Marshmallows, mini

Found on tamingtwins.com

Description

Ingredients

• 150g Unsalted butter
• 250g Dark chocolate, chopped
• 150g Milk chocolate, chopped
• 4 Tablespoons Golden syrup
• 180g Mini Creme Eggs, unwrapped
• 180g Mini marshmallows
• 150g Digestive biscuits, crushed into chunks
• 150g White chocolate, chopped
• Yellow gel food colouring
• 8 Creme Eggs (full size, unwrapped)

Directions

• Melt the butter in a large pan over a low heat.
• When its about half melted, add the dark chocolate, the milk chocolate.and the golden syrup.Over a very low heat, continue to melt it all. Stir until its thick and well combined.
• Remove from the heat and set aside for 10 minutes until its cooled slightly.
• Add the mini Creme Eggs, the marshmallows and the digestive biscuits, stir until everything is well coated.
• Line a 20cm x 20cm baking tin with baking paper and press the mixture firmly in.
• Meanwhile melt the white chocolate in a bowl over a saucepan of steaming water. Make sure you keep the temperature very low as white chocolate can seize easily.
• Take half of the melted chocolate and put in another small bowl, colour until very deep yellow using the gel food colour, just a very small amount at a time.
• Drizzle the white chocolate and the coloured white chocolate over the rocky road, cut the full size Creme Eggs in half and sit in the chocolate, pressing in firmly.
• Allow to set in the fridge for at least a couple of hours.
• Turn out of the tin and cut into small chunks using a very sharp knife.