A Rocky Road to Easter

Sometimes you need a sweet treat that takes the absolute least amount of effort and this is it. I almost feel guilty for even classing this as a recipe. The recipe title isn't just a cheesy play on words (sorry) but completely ironic as this is the perfect recipe for the smoothest road to your Easter chocolate binge. Baking novices; welcome!

I used white chocolate as a base instead of milk or dark and it turned out kind of caramel-y and really creamy. There is so much chocolate around at this time of year so you can just mix and match all your favourite and tailor this exactly how you want. When it comes to chocolate I always wonder if it's worth the sugar overload or the inevitable breakout... make this and let me know if you think it was worth it. As you may have guessed, I do!

Shout-out to my gorgeous pooch who also thinks this rocky road is 100% drool worthy! Don't worry, she won't be sampling any - sorry Poppy!

Serves: depends on how big you like your slices

Prep Time: 15 minutes

Chill Time: 3 hours or overnight if you can

Ingredients:

• 200g good quality white chocolate
• 50g Mini Eggs
• 3 Crème Eggs
• 100g milk chocolate Easter egg
• 130g butter
• 1 chocolate coated caramel and biscuit bar
• 2 pieces of shortbread biscuit
• 50g chocolate puffed rice cereal
• 80g raisins
• 3 tablespoons fruit/golden syrup
• Tiny pinch of sea salt
• 1 teaspoon icing sugar

Method:

Break up the Easter egg into pieces around the size of a 10p. Cut half of the Mini Eggs into halves. Chop all of the biscuit elements into nibble-size chunks. Break the white chocolate into small chunks.

Place the white chocolate, butter and syrup into a saucepan and melt on a low heat. Continue to stir to ensure nothing burns and it all combines and becomes silky smooth. Add the salt and mix again. Once melted, take the saucepan off the heat and leave to cool for two minutes. Add all of the other ingredients apart from the icing sugar. Stir it altogether until everything is coated with the chocolate.

Line a cake tin with baking paper. Pour the mixture in and level it out. Cut the Crème Eggs in half and arrange them on top. Push them in until only the top is showing.

Cover with tin foil and place in the fridge to set.

Use the basic recipe for this rocky road but switch up the fillings to suit the season, holiday or even just your mood. What amazing creations can you come up with? For now I'm tucking in my napkin whilst Poppy watches me enjoy!

Love, Rachael x