After Easter Rocky Road

Recipe by:

Darina Allen

An inspired way to use up leftovers! This recipe is not carved in stone so use what you have access to.

Ingredients

125g (4 ½ oz) unsalted butter
300g (10oz) chocolate
300g (10oz) mini marshmallows
110g (4oz) cherries, cut in half or a mixture of cherries and Crunchie
110g (4oz) raisins
110g (4oz) hazelnuts (toasted and skinned)
110g (4oz) biscuits, chopped or broken
150g (5oz) mini speckled eggs – leave 75g (3oz) whole and cut the remaining in halves.
23cm (9 inch) square tin (5cm/2 inch depth) lined with silicone paper

Melt the butter and chocolate gently in a Pyrex bowl sitting over a saucepan of tepid water, allow to cool but while still liquid stir in the marshmallow, halved cherries, Crunchies (if using), raisins, hazelnuts, biscuits and mini speckled eggs. Toss gently to coat in the melted chocolate. Pour into a lined tin and allow to set for 2 hours or over overnight.
Cut into squares or whatever you fancy.

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