Creme Egg Rocky Road
A nostalgic treat combining rich chocolate, crunchy biscuits, and creamy Cadbury Creme Eggs, perfect for Easter or any chocolate craving.
Equipment
- Baking Tray
- Heatproof Bowl
- Spatula
Ingredients
Ingredients
- 300 g Milk Chocolate High-quality chocolate for best results.
- 100 g Dark Chocolate Adds depth and richness.
- 200 g Mini Marshmallows Adds chewy texture.
- 150 g Digestive Biscuits Crushed for crunchy texture.
- 100 g Chopped Nuts E.g., almonds or hazelnuts.
- 6 pieces Cadbury Creme Eggs The highlight of the recipe.
- 50 g Butter Helps melt the chocolate smoothly.
- 50 g Icing Sugar Optional for added sweetness.
Instructions
- Prepare a baking tray (8x8 inches) by lining it with parchment paper.
- In a heatproof bowl, combine milk chocolate, dark chocolate, and butter. Melt over a double boiler or in the microwave until smooth.
- Let the chocolate mixture cool slightly, then mix in icing sugar if desired.
- Add crushed digestive biscuits to the chocolate and stir until coated.
- Fold in mini marshmallows and chopped nuts gently.
- Cut Cadbury Creme Eggs in half and fold them into the mixture.
- Pour the mixture into the prepared tray and press down gently with a spatula.
- Refrigerate for 2-3 hours until firm.
- Remove from tray and cut into squares or bars.
- Serve immediately or store in an airtight container in the fridge for up to a week.
Notes
For variations, consider using different types of chocolate or nuts, or adding dried fruits.