This Easter Egg Coffee Rocky Road is a no-bake treat packed with crushed biscuits, mini marshmallows, sultanas and a rich coffee-chocolate mix, all topped with colourful mini eggs. Easy to make and perfect for sharing during Easter festivities.
Ingredients
180g plain chocolate, chopped
100g milk chocolate, chopped
150g butter
2 tbsp golden syrup
2 tbsp Camp Chicory & Coffee Essence
200g digestive biscuits
100g mini marshmallows
50g sultanas
75g mini eggs
Preparation
Step 1
Grease and line a 20cm square tin.
Step 2
Place both chocolates, butter, syrup and Camp Coffee Essence in a large heatproof bowl over a pan of simmering water until melted, allow to cool slightly.
Step 3
Place the biscuits in a plastic food bag and roughly crush into pieces with a rolling pin.
Step 4
Stir the biscuits, marshmallows and sultanas into the chocolate mixture and press into the prepared tin. Sprinkle over the mini eggs, pressing them in slightly. Allow to chill in the fridge for 3-4 hours until set. Cut into 16 squares to serve.
Cooks Tip!
Swap the mini eggs for chocolate coated peanuts instead, for an all-year-round bake.