Rocky Road Easter Bars


Scrumptious chocolate treats with soft marshmallow







80gr glace cherries, chopped
125g unsalted butter
300gr dark chocolate, chopped into pieces
3 tbsp golden syrup
200g digestive biscuits, blitzed till broken
160g mini marshmallows

White or dark chocolate to drizzle over

Line a 24cm baking tin with parchment


  • Heat the butter, chocolate and golden syrup in a bowl set over a pan of simmering water till melted, remove from heat.
  • Add the biscuits, cherries and half the marshmallows into the chocolate mixture
  • Place mix in the baking tip and add remaining marshmallow to the top, pat down
  • Melt white or dark cholate and drizzle over the top
  • Place in the fridge to set.

To serve - cut into small squares and enjoy!


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© Caroline James Author