Miranda’s Kitchen: Rocky Rocco Road Bites

These biscuits are named after my 13-year-old son Rocco. We recently did a cake and biscuit stall at our local park for an Easter-themed day. Despite the rain and hailstones, we sold out of nearly everything!

Rocco made Rocky roads a favourite of his and we thought this would be a great Easter biscuit, using up the excess Easter eggs. It’s perfect for little fingers to manage easily too, so get the grandkids involved in making it!

Ingredients

120g Unsalted butter
300g Broken Chocolate Easter eggs or regular chocolate
3 tbsp Golden syrup
200g Rich tea biscuits
100g Mini marshmallows

Method

Line a 24cm/9in square baking tin with parchment paper and set aside. Gently heat the butter, chocolate and golden syrup in a bowl over hot water stirring continuously.

Pop the biscuits into a bag and crush them with a rolling pin. Don’t crush too much, you want a fair few chunky bits in the mix.

Take the bowl with the melted chocolate, butter and syrup off of the heat then mix in the biscuit pieces into the melted chocolate mixture in the saucepan, then add the marshmallows.

*Note if the chocolate is too hot the marshmallows will melt.

Tip the mixture into the tin and press down until even. Pop into the fridge for a couple of hours until set then turn out of the tin and cut into bite-size pieces.

Enjoy !!

Sign up to receive our updates, offers and competitions

Privacy Policy