FoodCoop Recipes
Easter Rocky Road
You could use leftover Easter egg chocolate (if there's ever such a thing!) for the chocolate in these fun, chunky bars.
Cook
15 minutes
Serves
21
Ingredients
120g Co-op unsalted butter, plus extra for greasing
200g Co-op Fairtrade milk chocolate or Easter Egg chocolate
2 tbsp golden syrup
200g Co-op Irresistible ginger & dark chocolate cookies
75g sultanas
100g marzipan, chopped into small pieces
Method
Grease and line an 18cm square cake tin
Put the chocolate in a pan with the butter and syrup, then heat gently until melted
Remove from the heat and leave to cool slightly
Put the cookies in a plastic food bag and bash with a rolling pin until you have chunky pieces
Stir through the chocolate mixture, along with the sultanas and marzipan, until everything is coated
Tip the mixture into the tin and spread it out to the edges
Chill for an hour, or until solid
Remove from the tin and slice into 21 bars to serve
Cook's tips
Timing: plus 1 hour to chill
