Rocky road transforms into a gooey Easter treat! I added lots of Cadbury® creme eggs, mini chocolate eggs and of course the usual marshmallows. You can get creative with other additions, like coconut or nuts.
Prepare all of your ingredients: measure the marshmallows, unwrap the creme eggs, crush the biscuits.
Pour hot water from a kettle into a glass or mug. Dip a sharp knife into the hot water for a minute. Remove knife and wipe dry with kitchen paper. Use the hot knife to cut along the seam of a creme egg, lengthways. Repeat process and halve a second creme egg so that you have four halves; six creme eggs remain whole.
Grease a 20cm square dish or tin, then line the bottom and sides with greaseproof paper. Randomly place three whole creme eggs on the bottom of the lined tin. Set aside.
Place a heatproof bowl over a pan of gently simmering water, ensuring the water does not touch the bowl. Add the chopped chocolate, condensed milk and butter. Stir occasionally until the mixture is smooth.
Remove bowl from heat and stir in the marshmallows and biscuits. Stir till well combined, then transfer to the prepared tin, covering the three creme eggs on the bottom. Working quickly, add the three remaining whole creme eggs on top, along with the four egg halves. Finally, sprinkle with the mini eggs.
Place the tin in the fridge to set for 1 to 2 hours.
Once set, gently lift the rocky road out of the tin, using the edges of the greaseproof paper to help you. Place on a cutting board and use the hot knife method, as above, to slice into squares. Cut through some of the whole creme eggs so you get the gooey centres oozing out of each slice!