Easter rocky road

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There’s no better time to whip up some decadent sweet treats than at Easter and there’s no shortage of inspiration with so many chocolate eggs lining shop shelves.

The trick is finding a recipe that ticks all the boxes. It needs to be quick enough to whip up in a hurry, easy enough to be fail-proof and (of course) super delicious. Luckily this decadent Easter rocky road is all those things and more – you’re going to love it.

Imagine smooth white chocolate laden with chopped marshmallow eggs and mini chocolate eggs mixed together with a generous helping of crushed pretzels, freeze-dried strawberries and raspberries. Oh, and topped with extra Easter eggs, pretzels and berries for good measure. Pretty special, huh?

Every year I try to do something a little different at Easter time – after all, why give Easter eggs when you can gift homemade baking? This rocky road is my go-to gift this year, bundled up in cute little jars filled with a little Easter shredded paper and tied up with a pretty pastel ribbon.

What makes this Easter rocky road even better is that you can make it well ahead of Easter and simply store it in an airtight container in the fridge until you need it. Just be warned: it’s pretty addictive, so you might need to keep it under lock and key.

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Easter rocky road
Makes approx. 28 squares

Ingredients

  • 800g good quality white eating chocolate, broken
  • 6 marshmallow eggs, chopped
  • ¾ cup mini speckled eggs + extra to top
  • 110g solid mini chocolate eggs, chopped
  • 1 cup pretzels + extra to top
  • ½ cup freeze-dried raspberries + extra to top
  • ½ cup freeze-dried strawberries + extra to top

Method

  1. Grease and line a 20cm slice tin with baking paper.
  2. Place chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Melt until smooth.
  3. When chocolate us smooth and melted, remove from the heat and stir through the pretzels and freeze-dried raspberries and strawberries. Stir until well combined.
  4. Set mixture aside and allow to cool until mildly warm but still smooth and runny. Add chopped marshmallow eggs, mini speckled eggs and mini chocolate eggs and mix until well combined.
  5. Pour mixture into slice tin and scatter the remaining pretzels, speckled eggs and freeze-dried berries over the top, pressing down lightly to ensure everything sticks together.
  6. Refrigerate for at least one hour or until set. Remove from fridge 30 minutes before cutting with a hot, sharp knife. Store in an airtight container in the fridge.

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  • Breanne Alder

    This is such a clever idea for Easter! Love your photographs too x

    inthecakeblog.com

    • Kirsten

      Thank you so much Breanne, you’re too sweet x