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03 April 2021

Chocolate Bunny Rocky Road - Easter Bakes

Rocky Road is one of those treats that we make time and time again as it's fairly foolproof, quick to create and serves quite a few hungry tums. With Easter on the horizon I decided to create a batch that was a little more seasonal - the bunnies, pastel coloured sprinkles and white chocolate on top certainly helped to provide a springtime look...


100g butter
2 tbsp golden syrup
200g dark chocolate
40g Rice Krispies
120g digestive biscuits
60g glacé cherries
85g marshmallows
150g white chocolate
Malteser Mini Bunnies


  • Line a tray/tin, approximately 12" by 8" in size, with greaseproof paper
  • Place the butter, golden syrup and dark chocolate into a saucepan on a low heat and stir until melted. Set to one side. 
  • Break the biscuits up into small pieces, around 1cm in size, and place them into a mixing bowl. Cut up the cherries and add these in too before adding the marshmallows and Rice Krispies. Give everything a stir
  • Pour the melted chocolate mixture over the top and stir thoroughly to ensure it's evenly distributed and all of the ingredients are coated nicely
  • Tip into the lined tray/tin and level
  • Place into the fridge for an hour to set
  • Remove the Rocky Road from the fridge. Melt the white chocolate in a saucepan over a low heat
  • Pour the chocolate onto the centre of the Rocky Road and use a spatula to spread it out to the edges
  • Add the chocolate bunnies and sprinkles then return to the fridge until set
  • Remove the Rocky Road from the fridge, lift out carefully using the greaseproof paper and cut into chunks approx 1" in size

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