Mini Egg Rocky Road
Donal Skehan
Donal Skehan
Recipe - Jetland
Mini Egg Rocky Road
Prep Time250 Minutes
Servings16
0Ingredients
300g butter
200ml golden syrup
300g dark chocolate, broken into pieces and 100g for the glaze
200g digestive biscuits, roughly broken
250g rich tea biscuits, roughly broken
100g mini marshmallows
100g Maltesers, or similar
50g Mini Eggs, or similar, roughly broken and 25g for the glaze
25g unsalted butter
50g icing sugar, sifted
75ml double cream
Gold star sprinkles, to dust
Directions
INGREDIENTS
- 300g butter
- 200ml golden syrup
- 300g dark chocolate, broken into pieces
- 200g digestive biscuits, roughly broken
- 250g rich tea biscuits, roughly broken
- 100g mini marshmallows
- 100g Maltesers, or similar
- 50g Mini Eggs, or similar, roughly broken
For the glaze:
- 100g dark chocolate, broken into pieces
- 25g unsalted butter
- 50g icing sugar, sifted
- 75ml double cream
- 25g Mini Eggs, or similar, roughly broken
- Gold star sprinkles, to dust
METHOD
- Grease and line a 32cm by 24cm rectangular cake tin with baking parchment.
- Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together. Take off the heat and allow to cool a little before stirring through the biscuits, marshmallows, Mini Eggs & Maltesers and stir well to combine evenly.
- Spoon into the prepared tin. Level it on top and press down well to avoid air bubbles. Cover and leave in the fridge for at least 4 hours until solid and set.
- Once the cake has almost set, make the glaze. Melt the chocolate and butter in a small pot, when melted, remove from the heat, whisk in the icing sugar and the cream.
- Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface. Pour over the cake and spread out to edges, before sprinkling with mini egg pieces, gold sprinkles and any other decorations you wish. Leave to set at room temperature before cutting.
250 minutes
Prep Time
0 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Dunnes Stores My Family Favourites Irish Creamery Butter 227g
€1.85€8.15/kg
Dunnes Stores Baking at Home Golden Syrup 680g
€1.90€2.79/kg
Cadbury Bournville Classic Dark Chocolate Bar 180g
€3.00€16.67/kg
Dunnes Stores Digestive Biscuits 400g
€0.70€1.75/kg
Dunnes Stores Rich Tea Biscuits 300g
€0.54€1.80/kg
Dunnes Stores Baking at Home Mini White Marshmallows 125g
€1.50€12.00/kg
Maltesers Milk Chocolate & Honeycomb Bites Bag Fairtrade 102g
SAVE €1.19
€2.50 was €3.69€24.51/kg
Not Available
Connacht Gold Unsalted Butter 227g
€2.20€9.69/kg
Dunnes Stores Baking at Home Icing Sugar 500g
€1.00€2.00/kg
Dunnes Stores Double Cream 250ml
€1.39€5.56/l
Dunnes Stores Baking at Home Colourful Sugar Strands 70g
€1.19€17.00/kg
Recipe
INGREDIENTS
- 300g butter
- 200ml golden syrup
- 300g dark chocolate, broken into pieces
- 200g digestive biscuits, roughly broken
- 250g rich tea biscuits, roughly broken
- 100g mini marshmallows
- 100g Maltesers, or similar
- 50g Mini Eggs, or similar, roughly broken
For the glaze:
- 100g dark chocolate, broken into pieces
- 25g unsalted butter
- 50g icing sugar, sifted
- 75ml double cream
- 25g Mini Eggs, or similar, roughly broken
- Gold star sprinkles, to dust
METHOD
- Grease and line a 32cm by 24cm rectangular cake tin with baking parchment.
- Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together. Take off the heat and allow to cool a little before stirring through the biscuits, marshmallows, Mini Eggs & Maltesers and stir well to combine evenly.
- Spoon into the prepared tin. Level it on top and press down well to avoid air bubbles. Cover and leave in the fridge for at least 4 hours until solid and set.
- Once the cake has almost set, make the glaze. Melt the chocolate and butter in a small pot, when melted, remove from the heat, whisk in the icing sugar and the cream.
- Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface. Pour over the cake and spread out to edges, before sprinkling with mini egg pieces, gold sprinkles and any other decorations you wish. Leave to set at room temperature before cutting.