Ingredients:

  • 300g milk chocolate, broken into chunks
  • 100g dark chocolate, broken into chunks
  • 125g unsalted butter, cubed
  • 3 tbsp golden syrup
  • 150g mini marshmallows
  • 150g digestive biscuits, roughly crushed
  • 100g Mini Eggs, roughly crushed
  • 50g dried cranberries

Instructions:

  1. Line an 8-inch square baking tin with parchment paper, leaving an overhang.
  2. Gently melt the milk chocolate, dark chocolate, butter, and golden syrup together in a heatproof bowl over simmering water or in the microwave in 30-second bursts, stirring between each burst.
  3. In a separate large bowl, combine the crushed biscuits, mini marshmallows, crushed Mini Eggs, and dried cranberries.
  4. Pour the melted chocolate mixture over the dry ingredients and gently fold until everything is evenly coated.
  5. Pour the mixture into the prepared baking tin and spread evenly. Decorate the top with the reserved whole Mini Eggs.
  6. Refrigerate for at least 2 hours, or preferably overnight, until firm.
  7. Once set, remove the Rocky Road from the tin using the parchment paper overhang. Cut into squares and serve.