Name: Easter egg rocky road
Prep time: 140 min
Cook time: 5 min
Total time: 145 min
Ingredients: 150 gram unsalted butter, chopped; 1/4 cup firmly packed brown sugar; 300 gram milk chocolate, chopped; 1/2 cup unsalted pistachio kernels, toasted; 10 mini chocolate Easter eggs; 1/3 cup mini marshmallows; 150 gram shortbread finger biscuits, chopped; 150 gram Turkish delight squares, halved; 1/2 cup shredded coconut, toasted

Easter egg rocky road

This easy rocky road recipe will help keep the kids occupied over the Easter long weekend. With marshmallows, Turkish delight and biscuits this treat makes good use of any leftover eggs the Easter Bunny left lying around.

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Makes 15 pieces

Prep

2H 20M

Cook

Total

2H 25M

Keen to make this Easter rocky road but the kids don’t like Turkish Delight? Swap in their favourite jelly lolly such as snakes.

Ingredients

150 gram unsalted butter, chopped

1/4 cup firmly packed brown sugar

300 gram milk chocolate, chopped

1/2 cup unsalted pistachio kernels, toasted

10 mini chocolate Easter eggs

1/3 cup mini marshmallows

150 gram shortbread finger biscuits, chopped

150 gram Turkish delight squares, halved

1/2 cup shredded coconut, toasted

Method

Line a 15cm (base measurement) square cake pan with baking paper, extending paper at two sides for handles. Melt butter and sugar in a saucepan over low heat; cook and stir for 2 minutes or until sugar dissolves. Add chocolate; cook and stir for 3 minutes or until melted and smooth. Cool for 10 minutes.

Add pistachio, chocolate eggs, marshmallows, biscuit and Turkish delight; stir gently to combine. Transfer to prepared pan. Gently press down to compress mixture; level surface. Sprinkle top with coconut; press into chocolate mixture. Chill for 2 hours or until set.

Remove slice from pan. Cut into 15 squares. Serve.

When adding chopped biscuit to chocolate, avoid using the fine crumbs.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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