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Mini Egg Rocky Road | An irresistible sweet treat and ideal way to use up any leftover dark chocolate or mini eggs you have after Easter! 🐣 🍫 300g butter 200ml golden syrup 300g dark chocolate, broken into pieces 200g digestive biscuits, roughly broken 250g rich tea biscuits, roughly broken 100g mini marshmallows 100g Maltesers, or similar 50g Mini Eggs, or similar, roughly broken, For the glaze: 100g dark chocolate, broken into pieces 25g unsalted butter 50g icing sugar, sifted 75ml double cream 25g Mini Eggs, or similar, roughly broken Gold star sprinkles, to dust Grease and line a 32cm by 24cm rectangular cake tin. Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together. Allow to cool a little before stirring through the biscuits, marshmallows, Mini Eggs & Maltesers and stir well to combine evenly. Spoon into the prepared tin. Level it on top and press down well to avoid air bubbles. Cover and leave in the fridge for at least 4 hours until solid and set. Once the cake has almost set, make the glaze. Melt the chocolate and butter in a small pot, when melted, remove from the heat, whisk in the icing sugar and the cream. Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface. Pour over the cake and spread out to edges, before sprinkling with mini egg pieces, gold sprinkles and any other decorations you wish. Leave to set at room temperature before cutting.
