Easter Egg Rocky Road

2 hours 20 minutes + 5 minutes Serves 15 pieces

Ingredients

  • 150g unsalted butter, chopped
  • ¼ cup firmly packed brown sugar
  • 300g dark eating chocolate, chopped
  • ½ cup unsalted pistachio kernels, toasted
  • 10 mini dark/milk chocolate Easter eggs
  • ⅓ cup mini marshmallows
  • 150g shortbread finger biscuits, chopped
  • 150g red glacé cherries, halved
  • ½ cup shredded coconut, toasted
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How to Whip Perfect Cream

Method

1. Line a 15cm (base measurement) square cake pan with baking paper, extending paper at two sides for handles.

2. Melt butter and sugar in a saucepan over low heat; cook and stir for 2 minutes or until sugar dissolves. Add eating chocolate; cook and stir for 3 minutes or until melted and smooth. Cool for 10 minutes.

3. Add pistachio, chocolate eggs, marshmallows, biscuit and cherries; stir gently to combine. Transfer to prepared pan. Gently press down to compress mixture; level surface. Sprinkle top with coconut; press into chocolate mixture. Chill for 2 hours or until set.

4. Remove slice from pan. Cut into 15 squares. Serve.

Tip: When adding chopped biscuit to chocolate, avoid using the fine crumbs.

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