Easy White Chocolate Topped Rocky Road Squares
A delightful chocolatey, crunchy and chewy treat. A kids favourite recipe that can be made quickly.
Equipment
Ingredients
- 200 g Digestive Biscuits
- 135 g Butter
- 200 g Dark Chocolate (52%)
- 3 tbsp Golden Syrup
- 100 g Mini Marshmallows
- 100 g Currants
- 200 g Cadbury's Mini Eggs (or any chocolate mini eggs)
- 400 g White Chocolate
- 4 tbsp Coconut Oil
Instructions
- Line the brownie tins with baking paper ready for filling.
- Bash the biscuits in a bag so there are lots of little chunks of biscuits.
- Melt the butter, chocolate and syrup in a saucepan over a gentle heat or in the microwave for 20 seconds at a time until melted. Leave to cool.
- Add the biscuits, currants, and marshmallows to the saucepan or bowl and stir until everything is covered.
- Tip into the brownie tins and chill for a least 1-2 hours.
- Melt the white chocolate and coconut oil in the microwave, a few seconds at a time. Leave to cool slightly, then pour over the rocky roads. Place to the mini eggs on top of the white chocolate about 2 cm apart. Leave to set then cut into squares.
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Calories: 234kcalCarbohydrates: 25gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 13mgSodium: 81mgPotassium: 117mgFiber: 1gSugar: 19gVitamin A: 130IUVitamin C: 0.4mgCalcium: 51mgIron: 1mg
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