This Rocky Road is so much fun to make for Easter or it’s a great way to use up leftover
Easter Eggs if that is even an issue you have.
Welcome to recipes by Carina where I share with you how to make classic and simply delicious
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So this is great to make for easter, it’s easy and fun, plus it’s no bake so anyone
can get involved.
Rocky Road is also the type of thing that everything goes, so I’m sharing with you
the ingredients I’m using but you can also add some of your own too.
We’ll need 500g or about 17oz of chocolate.
I would recommend to go with half dark and half milk chocolate.
Go for something good quality, I’m using Whittakers but you could use leftover chocolate
eggs if you have them.
Make sure they are broken up into small pieces so they will melt easier and place it in a
heat proof bowl.
To the chocolate we’re going to add about 50g of butter which works out to be half a
stick, or 1/4 of a cup.
Place the bowl of chocolate and butter over a saucepan of simmering water and leave to
melt, stirring occasionally.
You’ll notice I give the recipe amounts in metric and imperial so no matter where
in the world you live this recipe should be easy enough to follow.
If you would like the full recipe it will be on my website as well as the full measurements
listed in the description box below.
We’re going to stay traditional to some rocky road ingredients but we’re also going
to add a few Easter related things.
You’ll need about 100g or 3 and half ounces of cookies or biscuits.
I’m using digestives but you could use anything you have on hand or your favourite type.
We’re after a bit of crunch so cookies, Oreos, digestive all work here, it’s up
to you.
Break the biscuits up into smaller pieces, you don’t want crumbs more just bite sized
pieces.
Add them to a large bowl that we’ll be using to mix the rocky road together.
Check on your chocolate and give it a good mix.
We’re melting it using a double boiler as it’s pretty easy to scold the chocolate
and this way is so much more gentle.
Make sure the water in the saucepan is simmering and not at a rapid boil, if this is the case
turn down the heat.
Rocky Road will usually have peanuts, but I want to add as much colour as possible here
so I’m switching them out for pistachios.
Add about a 1/4 of a cup, reserving some for decorating the top.
We’ll also need about a cup and half of marshmallows, I’m using the mini ones but
if yours are larger it works best if you cut them up smaller.
I’m also adding a couple of different varieties of mini easter eggs.
I’m using mini creme eggs here but again, anything works so use your favourites.
Check on your chocolate again, giving it a good stir, making sure the butter is being
incorporated.
Let me know in the comments below what extra you would add to this Easter Rocky Road because
I would love some ideas.
The last thing I’m adding to the rocky road is mini eggs.
These are my favourite, they look really cute but they also have great texture, again make
sure to reserve some for decorating the top.
If you have any other ingredients you want to use, add them now.
Different nuts, like almonds, cashews, peanuts, dried fruit, different easter eggs, MnMs or
smarties.
Use a wooden spoon to give the ingredients a quick toss together so they are some what
mixed up.
Your chocolate should be completely melted by this point.
Give it a good stir and check there are no lumps, it should be incredibly shiny and glossy
from the butter.
The chocolate is probably pretty hot at the moment so you want to set it to the side for
about 10 minutes to cool down or else it’ll probably melt the easter eggs in the rocky
road.
When the chocolate has cooled pour it into the bowl over the top of the easter eggs,
marshmallows, digestives and nuts.
Scrape out all the chocolate with your spoon and give it a good stir.
It’ll start to look like a complete mess but that’s exactly what we want.
Just make sure everything is evenly covered in the chocolate.
To set the rocky road you can use any type of tray, dish, or even individual moulds.
I’m using a 20 by 15cm or 8 by 6 inch lined baking dish that will keep the rocky road
pretty thick.
Make sure your dish or tray is lined with baking paper or you may have a lot of trouble
getting it out.
Pour the rocky road into the dish, smoothing it out and really pressing it down into the
corners so you don’t end up with any air bubbles.
Before it sets decorate the top with all of the remaining ingredients we set to the side,
I’m also using these chocolate bunnies since it is easter themed.
There’s no right or wrong way to do this, just scatter everything everywhere and make
sure to press it into the chocolate so it will hold when it sets.
Place the rocky road into the fridge for at least 4-6 hours or overnight is best before
serving.
Cut it up into pieces, it’s incredibly sweet, delicious and rich so you won’t want to
big of a piece.
I’ve been keeping mine in the fridge just so the chocolate doesn’t get to soft but
it’s best eaten at room temperature so you don’t break your teeth.
I hope you try out this Easter Rocky Road, whether you use leftover easter eggs or buy
some especially for this.
Don’t forget to subscribe to my channel for new recipes each week and I will see you
in my next video.