Mini Egg Rocky Road for Easter

I'm back with another Easter-themed recipe. I'm just a little obsessed with producing recipes and crafts for seasonal celebrations and Easter is no different. You will have already seen my Tie Dye Pretzel Bark, which is full of white chocolate. Today's recipe is full-on dark chocolate goodness filled to the brim with biscuit, marshmallow and Mini Eggs. Mini Eggs are pretty much my favourite thing about Easter. I rate them above Creme Eggs as they are just so moorish, you can't just eat one or two.

With this in mind, I decided to take on an old favourite but mix it up with Mini Eggs. Oh, and the results were divine. Get your hands on some Mini Eggs and let's get baking...

Ingredients
200g Dark Chocolate
2-3 tbsp Golden Syrup (I only had Honey so used this instead)
135g Butter or Margarine
100g Mini Marshmallows (or large ones chopped up)
100g Digestive Biscuits
100g Mini Eggs
Icing Sugar to dust

- First things first, measure out your ingredients and line a small to medium-sized baking tray. Put your biscuits and Mini Eggs in a freezer bag and smash them up with a rolling pin. Put these to one side.

- Melt the butter, golden syrup and chocolate in a pan on a low heat stirring constantly to ensure there are no lumps. When it's melted take it off the heat.

- Add your marshmallows, biscuits and Mini Eggs to the pan and mix well until its all covered by chocolate. Pour this into your lined baking tray making sure to spread it out and reach all corners.

- Put it in the fridge for around two hours and then dust with icing sugar, cut into pieces and enjoy.

This went down an absolute treat at work (official taste testers for Gingerbread Smiles - they just don't know it) and it was all gone by the end of the day. I've never been so happy with a creation of my own, it smells amazing and is so tasty. This is definitely one for you to make as soon as you can.

What do you think? Is this one you'll try?