Easter Egg Rocky Road

Method

1. Line a square cake pan with Multix Greener Baking Paper.
2. Chop the Easter eggs. Cut marshmallows with a lightly greased knife or scissors to prevent sticking. Crush mini candy-coated eggs lightly with the side of a large knife, or place them in a plastic bag and gently crush with a rolling pin. Small chocolate eggs can be left whole or cut in half.
3. Finely chop the milk chocolate. Place roughly two-thirds of the chocolate into a large microwave-safe bowl and microwave on 50% power in 30-second increments, stirring in between, until melted. Add the remaining chocolate and stir until smooth. A few unmelted pieces are fine.  Alternatively, melt the chocolate in a heatproof bowl over a saucepan of simmering water. Make sure the water doesn’t touch the bottom of the bowl, and no water gets into the chocolate, or it will seize.
4. Set aside some of the eggs and marshmallows for decorating the top.
5. Stir the marshmallows into the melted chocolate, then fold in the chocolate eggs until well combined.
6. Press the mixture into the prepared cake pan in an even layer, then decorate with the reserved Easter eggs and sprinkles if desired. Leave to set for about 20 minutes at room temperature, or chill in the fridge.
7. Cut into pieces.  

Cook’s Tip: Store the rocky road in resealable bags or covered with Multix Greener Cling Wrap in the fridge. It will keep well for at least a week.