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Easter Treats

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Friday, 20th March 2020, 09:00

Apple and Raisin Rocky Road


200g white chocolate; 200g oaty type biscuits; 2 tbsp golden syrup; 130g unsalted butter; 100g mini marshmallows; 100g bag of dried apple rings, chopped into small pieces; 50g raisins.


1 Grease and line a 23cm square tin with greaseproof paper.

2 Break up the chocolate and put into a bowl with the golden syrup and butter.

3 Put some water in a saucepan and pop the bowl on the top, making sure it doesn’t touch the water. Bring to the boil then simmer until the mixture has melted. Stir then allow this to cool for 10-15 minutes.

4 Put the biscuits into a bag and crush roughly with a rolling pin. Empty into the chocolate mixture and give it a stir.

5 Add the marshmallows, apple pieces and raisins and stir until thoroughly coated.

6 Poor the mixture into the prepared tin then press down and into the corners. Put into the fridge until set.

7 Remove from the tin, take off the paper and cut into slices.

Chocolate Egg Rocky Road


225g dark chocolate; 100g unsalted butter; 2 tbsp cocoa powder; 2 tbsp golden syrup; 100g rich tea biscuits or similar; 50g mini marshmallows; 200g mini eggs.


1 Use the same method as the Apple and Raisin Rocky Road, but add the cocoa powder to the chocolate mixture, and instead of apple and raisin, add 150g of the mini eggs.

2 Once pressed down in the tin, scatter the remaining eggs on top and press down lightly. Leave to set as before and cut into slices.

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