Mini Egg rocky road

Mini Egg rocky road

A tiny amount of effort and a little patience rewards you with a rocky-road-style chocolate bar that’s perfect for sharing. These take just 15 minutes of prep time, we reckon they’ll be the easiest Mini Egg treat you’ll make this Easter. Salted almonds provide not only crunch, but much-needed saltiness to cut through the sweet chocolate.

Mini Egg rocky road

Want more Mini Egg bakes? Check out our collection here.

  • Serves icon Makes 6-12, depending on how large you want them
  • Time icon Hands-on time 15 min, plus cooling

A tiny amount of effort and a little patience rewards you with a rocky-road-style chocolate bar that’s perfect for sharing. These take just 15 minutes of prep time, we reckon they’ll be the easiest Mini Egg treat you’ll make this Easter. Salted almonds provide not only crunch, but much-needed saltiness to cut through the sweet chocolate.

Want more Mini Egg bakes? Check out our collection here.

Nutrition: per serving

Calories
223kcals
Fat
14.7g (7.5g saturated)
Protein
2.6g
Carbohydrates
19.6g (16.8g sugars)
Fibre
0.8g
Salt
0.2g

Ingredients

  • 75g unsalted butter, chopped
  • 200g dark, milk and/or white chocolate, chopped
  • 1 tbsp runny honey
  • 5 plain digestive biscuits (or your favourite biscuit), roughly crushed
  • 50g salted almonds
  • 80g Mini Eggs
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Method

  1. Put the butter, chocolate and honey in a small microwaveable bowl and melt in 30-second bursts, stirring between each, until smooth and uniform. Leave to cool slightly.
  2. Set aside a small handful of almonds and an equal amount of Mini Eggs to decorate, then roughly chop or crush the rest and stir those into the chocolate mixture with the biscuits.
  3. Line a small baking dish with baking paper and pour the mixture into it, giving it a light tap to level out the mixture. Decorate the top with the reserved almonds and Mini Eggs, pushing them into the chocolate slightly.
  4. Leave to cool for 20 minutes at room temperature, then put in the fridge for an hour to set. Lift the paper and chocolate out of the dish, then use a sharp knife dipped in hot water to cut into bars. Keep in an airtight container for up to 3 days.

Nutrition

Calories
223kcals
Fat
14.7g (7.5g saturated)
Protein
2.6g
Carbohydrates
19.6g (16.8g sugars)
Fibre
0.8g
Salt
0.2g

delicious. tips

  1. This is a recipe ripe for experimentation – throw in marshmallows, jelly beans, pretzels or whatever you fancy!

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