If you are on any kind of diet/woe that does not support death by chocolate – move on don’t click! 😉
This Thermomix Easter Egg Rocky Road is – put it this way – I taste tested and then immediately gave it to my daughter to take to work! IMMEDIATELY! Do not – I repeat Do Not make this alone! But if you happen to fall victim to this Easter Egg Rocky Road – here are my dieting rules to help counter the effect! 😀
Now that all being said – It looks amazing! It tastes SENSATIONAL!!!! and whomever is around the house will definitely want a piece or three!
If you are #easterentertaining then this is a must!! If you or the kids score big with Easter Eggs – then this is a great way to “use them up”.
If you’re looking for more great wicked recipes check out the collection of Wicked Wednesday Recipes here: Wicked Wednesday Recipes
Inspired by: Jane’s Patisserie
Ingredients
- 100g Marie or milk arrowroot biscuits, roughly broken by hand into 6ths
- 100g mini coloured marshmallows, + extra handful for decorating
- 1 pkt 130g mini crème eggs, taken out of the foil wrappers
- 2 pkts x 125g mini speckled eggs, divided
- 400g milk chocolate melts
- 125g butter, cubed
- 125g golden syrup
- 300g white chocolate melts
- 20g coconut oil
- coloured sprinkles
Instructions
- Line a 20cm square tin with baking paper. Allow some overhang to make it easy to remove.
- In a large mixing bowl, combine biscuits, mini marshmallows (except a handful for decorating), crème eggs and 1 packet of speckled eggs and set aside.
- Place milk chocolate into TM bowl and chop 10 sec / speed 9.
- Add butter and golden syrup and melt 3 mins / 50°C / speed 2. Scrape down and repeat.
- Empty mixture into the mixing bowl with the marshmallows, biscuits and eggs and combine well with spatula (do not do this in TM).
- Press mixture firmly into tin and allow to cool a little in fridge while preparing the topping.
- Place white chocolate and coconut oil into TM bowl and grate 10 sec / speed 9.
- Scrape down and melt 3 mins / 50°C / speed 1. Scrape down and melt a further 1 min / 50°C / speed 1.
- Pour chocolate over the top and decorate by pressing in the remaining speckled eggs, marshmallows and sprinkles.
- Refrigerate to set and cut into small squares when ready to serve.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
OMG – this is delicious. If you love things very sweet get making this. I replaced a few ingredients as I didn’t have arrowroot biscuits or creme eggs (I used choc coated Tiny Teddy biscuits without breaking them and caramel eggs.) I thought I read 200gm of milk chocolate so only used 1 pkt then realised I needed 2 after mixing everything together. Opps!!! The golden syrup tastes lovely. Thanks for another winning recipe Leonie. I’m sure we could use it all year not just for Easter. Might have to stock up on those creme and speckled eggs!!!!
Thank you Anne – yes great idea re stocking up on the Easter eggs!