Picture the scene: the aftermath of Easter weekend. Leftover chocolate strewn about, snacks on the side, a relative asleep in an armchair. Boredom, agitation….it’s time to make the most of your Easter leftovers.
Rocky Road, the much loved chocolate fridge cake has been re-birthed for Easter. The result: Hoppy Road!
The base is essentially melted chocolate, butter and golden syrup (Hey, we didn’t say anything about this being good for you). Then, you chuck in whatever is lying about. We like salty pretzels, marshmallows, broken biscuits, popcorn…anything delicious and snacky.
You’ll Need (makes 20 squares):
For the base
- 300g leftover Easter chocolate (we used Dark), broken up
- 125g butter, cubed
- 45ml (3 tbsp) golden syrup
- A pinch of salt
For the filling (this is just a suggestion, you can use whatever you like!)
- A couple of large handfuls of marshmallows
- A handful of salted popcorn
- A handful of broken biscuits
- A handful of salted pretzels
- A few creme eggs
- Any leftover mini eggs
1. Line a small, deep baking tray with greaseproof paper
2. Melt the chocolate, butter, golden syrup and salt in a heatproof bowl over a saucepan of simmering water over a low heat
3. Once melted, remove from the heat, leave to cool for about 5 min, then fold the filling in and pour it into your baking tray
4. Snuggle the creme eggs in and decorate the top with any extras
5. Refrigerate for a couple of hours, then carefully turn out and cut into squares