Recipe:

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

Method:

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.