Homemade Easter eggs
Make your own beautiful homemade chocolate Easter eggs, using milk, white and plain chocolate, with our ultimate step-by-step guide
Easter rocky road
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling and 1 hr chilling
- Easy
- Makes 8-10 bars
Skip to ingredients
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- 225g dark chocolatebroken into pieces
- 100g unsalted buttercubed
- 2 tbsp cocoa powder
- 2 tbsp golden syrup
- 100g rich tea biscuits
- 50g mini marshmallows
- 50g dried cranberries
- 200g chocolate mini eggs
Nutrition: per bar (10)
- kcal399
- fat24g
- saturates14g
- carbs39g
- sugars29g
- fibre4g
- protein4g
- salt0.2g
Method
step 1
Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.
step 2
Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.
step 3
Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini chocolate eggs.
step 4
Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini chocolate eggs, pressing them in a little, and leave to set in the fridge for 1 hr.
step 5
Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.