Description
This quick and easy Mini Egg Rocky Road is a delicious no-bake treat packed with crunchy biscuits, salted almonds, and chocolatey goodness. Perfect for Easter or any time you need a sweet fix!
Ingredients
Scale
- 75g unsalted butter, chopped
- 200g mixed chocolate (dark, milk, and/or white), chopped
- 1 tbsp runny honey
- 5 plain digestive biscuits (or your favorite biscuits), roughly crushed
- 50g salted almonds
- 80g Mini Eggs
Instructions
-
Melt the Chocolate Base:
- Place the butter, chocolate, and honey in a microwave-safe bowl.
- Melt in 30-second bursts, stirring between each, until smooth.
- Let it cool slightly.
-
Prepare the Mix-ins:
- Set aside a small handful of almonds and Mini Eggs for topping.
- Roughly chop or crush the rest.
- Stir the biscuits, almonds, and Mini Eggs into the melted chocolate mixture.
-
Assemble the Rocky Road:
- Line a small baking dish with baking paper.
- Pour the mixture into the dish and lightly tap to level it out.
- Decorate with the reserved almonds and Mini Eggs, pressing them slightly into the top.
-
Chill and Slice:
- Let cool for 20 minutes at room temperature.
- Refrigerate for 1 hour until firm.
- Lift out using the baking paper, then cut into bars using a sharp knife dipped in hot water.
Notes
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Add-Ins: Swap almonds for hazelnuts, pecans, or peanuts. Try adding marshmallows or dried fruit for extra texture!
- Chocolate Variations: Use all dark, milk, or white chocolate based on your preference.
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 15g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg