Well, it’s that special time of year again. The time when you wonder if it’s ever going to stop being rainy and actually feel like spring. And the time when you really have to think about whether you’re too old to hope your parents (a.k.a. the Easter bunny) will bring you an Easter egg this Sunday. Obviously the result of both is no.
As Easter is all about resurrection, new life and chocolate, I have decided it would be fitting to try and breathe new life into a couple of Easter classics. Of course I’m talking about Cadbury’s creme egg and Maltesers’ MaltEaster bunny. I have an interesting relationship with these two. As a child creme eggs were all I wanted – but they were forbidden primarily because my parents believed the goo inside them was disgusting. They are wrong, but let’s not dwell. On the other hand, my family has now come to believe that MaltEaster bunnies are the solution to all of my problems and so as delicious as they are, I’m close to getting bored of them.
To resurrect my love, and yours, for both of these chocolatey treats here is a recipe for CreMaltEastEgg Rocky Roads…or if that’s too difficult, just Easter Rocky Road. You can use either use creme eggs or MaltEaster bunnies in this recipe but personally I opted for both because I’m a grown up and I can do what I want now.
75g rich tea biscuits
125g milk chocolate
60g dark chocolate
2 tbsp. golden syrup
25g mini marshmallows
50g of dried fruit (raisings, apricots, cherries, it’s up to you)
6 creme eggs OR 6 MaltEaster Bunnies OR 3 of each
Chill the marshmallows and the creme eggs/MaltEaster bunnies in the freezer for an hour before hand so they will hold their shape.
In a pan, melt the milk chocolate, dark chocolate, butter and golden syrup on a low heat. Stir it regularly so it doesn’t burn.
Once it is melted set aside half of the mixture to be used later and leave the rest in the pan.
Crush the biscuits into small pieces and fold into the chocolate mixture in the pan.
Add your choice of dried fruit to the pan and then stir in the marshmallows.
If you are using creme eggs, cut them in half. Set three aside and stir the remaining three gently into the mixture in the pan. If you are using MaltEaster bunnies break them into small pieces and stir half of them into the mixture, setting the rest aside.
Lay grease proof paper onto a 20-26cm baking tray. Spoon the mixture into the tray and press down firmly so it forms an even layer.
Take the rest of the melted chocolate mixture and pour it evenly over the layer in the tray. You need this to cover the whole surface to spread it around with a spatula.
Add your choice (or mix) of creme eggs of MaltEaster bunnies and press them into the mixture so that they are only just above the surface.
Place the tray in the fridge and leave it to set for about two hours. Once it’s solid, cut it into squares and enjoy!