Easter rocky road

• dark chocolate↗225g g

  broken into pieces

• unsalted butter↗100g g

  cubed

• cocoa powder↗2 tbsp tbsp
• golden syrup↗2 tbsp tbsp
• rich tea biscuits100g g
• mini marshmallows50g g
• dried cranberries↗50g g
• chocolate mini eggs200g g

Step-by-step instructions

1. 1

   Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.

2. 2

   Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.

3. 3

   Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini chocolate eggs.

4. 4

   Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini chocolate eggs, pressing them in a little, and leave to set in the fridge for 1 hr.

5. 5

   Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.