Everyone loves a tasty treat that only takes minutes to prepare. These delightful Easter Mini Egg Rocky Road bars are just that! Literally all you have to do is melt, mix & refrigerate. Oh then eat. I know, it’s a hard life isn’t it?! They’re perfect for the little ones to get involved with too, a great Easter activity with a very delicious reward at the end of it!
Here is what you will need to make 16.
Line the baking tin with baking paper or cling film.
Break the white chocolate into a large microwavable bowl. Heat on full power for 30 seconds then stir well. Heat again in 10 – 20 second intervals stirring well between each time until it’s melted and smooth. Try not to get it too hot.
By hand, (not machine or rolling pin or it will become too fine) break the digestive biscuits into pieces and add to the chocolate along with the mini marshmallows and 3 quarters of the mini eggs.
Press the mixture firmly into the prepared tin with the back of a spoon.
Randomly press the remaining mini eggs into the top.
Place into the fridge for 2-3 hours until set. Once set, remove from the tin and slice into 16 pieces. (An 8 x 8 grid.) Store in an airtight container and consume within 1 week.
Now come on, didn’t I tell you it was easy?? These really are delightful little treats. They would make lovely Easter gifts too! Simply pop one or two into a cellophane bag & tie with a pretty ribbon. I’m not sure how many I could part with, but it’s the thought that counts isn’t it? Haha!
I hope you enjoyed the post my lovelies, until next time.