Easter cheesecake and rocky road bars

• butter↗175g g
• dark chocolate↗200g g

  (broken into pieces)

• golden syrup↗3 tbsp tbsp
• regular biscuits250g g

  (e.g., Digestive or Rich Tea)

• dried fruit50g g

  (e.g., raisins, dried apricots or dried cranberries)

• mixed nuts↗25g g

  (chopped (optional; you can use popcorn or extra biscuits if you like))

• mini marshmallows50g g
• gelatin sheets↗2
• heavy cream50ml ml
• soft cheese↗350g g
• caster sugar↗100g g
• mini chocolate eggs100g g

Step-by-step instructions

1. 1

   Line a 20 × 20 cm pan with parchment paper and set aside. Place the butter, 175 g dark chocolate and golden syrup in a saucepan over low heat. Melt, stirring occasionally, until smooth and homogeneous.

2. 2

   Meanwhile, place the biscuits in a bowl and crush them with the back of a rolling pin until they break up coarsely—leaving fine, powdery bits and a few larger pieces. Add the dried fruit, nuts (if using) and mini marshmallows, then pour in the melted chocolate mixture and stir until everything is coated with chocolate. Transfer to the prepared pan and press into an even layer with the back of a spoon. Chill for at least 1 hour.

3. 3

   Place the gelatin sheets in a bowl of cold water and let them soften for 5 minutes. Meanwhile, heat the cream in a small saucepan over low heat until it begins to steam. Squeeze out as much water as possible from the gelatin, then add it to the cream, stirring the pan so the gelatin dissolves. Let cool for 10 minutes.

4. 4

   Combine the soft cheese, caster sugar and the warm cream mixture in a large bowl, using a spatula to break up any lumps. Pour the cheesecake mixture over the rocky‑road layer and spread evenly. Chill for at least 1 hour until the cheesecake layer sets.

5. 5

   Put the remaining dark chocolate in a heat‑proof bowl and melt in the microwave in 20‑second intervals. Drizzle the melted chocolate over the cheesecake, then immediately sprinkle the mini chocolate eggs. Cut into squares. Store in the refrigerator for up to three days.