Loaf. Yeah I know I have problems. My loaf tin has never been so busy. I don’t know what it is about them but me and loaves. We get on. So if you didn’t know this Sunday is the perfect day to eat your body weight in chocolate and no one can moan at you. It’s Easter. And you might be having folks over for dinner. I guess you’ll be wanting something to serve as dessert, step up mini egg rocky road. Yum. This is delicious and it looks so pretty! And best of all it’s ridiculously easy to make.
I’ll warn you now this won’t stay around for long.
You will need:
125g soft butter
3 tablespoons golden syrup
200g rich tea biscuits, crushed
100g mini marshmallows
Bag on mini eggs
A few squares of white chocolate to drizzle.
Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Leave to cool slightly.
In a bowl place the marshmallows and the crushed rich tea biscuits. Pour over two thirds of the melted chocolate mixture. Stir until well combined.
Line a loaf tin with cling film.
Pour the mixture into the loaf tin. Then pour the remaining chocolate mixture on top of the mixture. Push in as many mini eggs as you like on top. And then place in the fridge for at least two hours or overnight.
Once set. Melt a few squares of white chocolate. Drizzle this over the top until it looks pretty.