An Easter version of my easy-to-make rocky road recipe featuring Cadbury creme eggs.
After sharing my take on a traditional rocky road recipe last year, followed by a snowy version over Christmas, I thought it would be fun to make an Easter variety. Frankly that meant it had to include Cadbury creme eggs. Is there anyone out there who doesn’t like creme eggs?!
It used to be that creme eggs came out nearer to Easter time than Christmas, however more recently it seems tradition for the supermarkets to have them on the shelves on Boxing Day. I have even heard it rumoured that they have been spotted in the days just before Christmas! Surely not…
Incorporating creme eggs into a rocky road recipe is very easy. Three tips are:
- Aesthetically-wise it will look much better if you use mini creme eggs.
- You will need to freeze them a few hours before you intend to make the rocky road (along with the marshmallows). This allows them to keep their shape when you mix them together with the warmed chocolate mixture.
- Finally, once you take them out of the freezer, chop them in half so that you get to show off their classic yellow and white inside.
In the UK mini creme eggs come in bags of eight, so you will need a couple of bags for this recipe. When I was testing the recipe I first substituted the creme eggs for the raisins and cherries, however I felt the recipe lacked something so added them back in. However it is personal preference, you can pretty much add anything to the core ingredients of chocolate, butter, syrup, biscuits and marshmallows and it is going to taste great!
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Creme Egg Rocky Road
- 140 g butter
- 150 g rich tea biscuits
- 250 g milk chocolate
- 120 g dark chocolate
- 4 tbsp golden syrup
- 50 g mini marshmallows
- 50 g raisins
- 40 g glace cherries
- 16 mini creme eggs - 2 bags
- Put the mini creme eggs (16) and the marshmallows (50g) in the freezer for a couple of hours beforehand (ensuring the the marshmallows are separated from each other) so that they will hold their shape.
- Melt in a pan on very low heat the milk chocolate (250g), dark chocolate (120g), butter (140g) and golden syrup (4 tbsp), stirring regularly to ensure it doesn’t burn.
- Once the chocolate has melted set aside 150ml to be used later, leave the rest in the pan but turn off the heat.
- Crush the biscuits (150g) into small pieces (but not too small, have a look at the original rocky road post for an idea of size if you are unsure) and fold into the chocolate mixture in the pan.
- Chop the cherries in halves or thirds depending on their size and add to the pan.
- Mix in the raisins (50g) and mini marshmallows (50g).
- Chop the mini creme eggs into half. Set aside half of them to use later and put the other half in the pan and mix in gently.
- Lay out baking parchment onto a tray (20cmx26cm) and spoon the mixture onto it. Press down firmly on the mixture to compress it so it forms an even layer.
- Pour the 150ml of melted chocolate, which you set aside earlier, evenly across the top of the mixture. The idea is to fill in any gaps with it, and create a slightly smoother top surface. The liquid should only just cover all of the surface, so you may need to spread it with a spoon or spatula to distribute it evenly.
- Put the remaining creme eggs on top of the rocky road (with the white and yellow creme showing on top), pushing them down carefully into the mixture so that the very top of the creme eggs are just above the surface.
- Finally put it in the fridge to set. It will be set enough to eat in about two hours, although I prefer to leave overnight.
- Once set, cut it into squares and serve.
Why not try making your own EASTER EGGS, or how about these MALTESE FIGOLLI BISCUITS, a traditional Easter biscuit flavoured with almonds and orange blossom and topped with a chocolate egg. If you want to get your little ones involved in the kitchen then you should make these cute EASTER NEST CUPCAKES.