While we’ll never say no to a box of Tony’s Chocolonely eggs or a Maltesers bunny, Mini Eggs will forever be the OG Easter chocolate treat. Well, we say Easter – in reality those sunshine yellow bags of pastel-shelled joy have been making their way into our weekly shopping trolleys since January. #lockdown.
Last year, Cadbury’s delighted die-hard Creme Egg fans with The Creme Egg Cookbook, and they’ve just launched the Mini Egg equivalent. From a four-ingredient rocky road (more on that later) and vanilla cheesecake to bunny cupcakes and blondies, the Mini Eggs Cookbook is the perfect excuse to use up any leftover eggs (LOL, sure), get creative in the kitchen with the kids this Easter or add something other than banana bread to your baking repertoire.
So, back to those rocky roads. Combining a mouth-watering quartet of Mini Eggs, digestive biscuits, Dairy Milk and marshmallows, they take just 15 minutes to make. And about 15 seconds to demolish. Here’s how:
Mini Eggs Rocky Road Recipe
400g Cadbury Dairy Milk chocolate, broken into squares
150g digestive biscuits
50g mini marshmallows
90g Cadbury Mini Eggs
1. Line a 30 x 20cm baking tin with baking parchment.
2. Put the chocolate squares in a large glass bowl and microwave them for 20–30 seconds. Take out the bowl and stir the chocolate, then repeat until it is all melted. Alternatively, place the bowl over a pan of gently simmering water until the chocolate has melted.
3. Put the digestive biscuits into a sealable plastic bag and bash them with a rolling pin until you have a mixture of different-sized pieces. You want some quite big crunchy pieces – not just crumbs.
4. Stir the crushed biscuits and marshmallows into the melted chocolate until everything is well combined and coated.
5. Transfer the mixture to the lined tin, pushing it into the corners and levelling the top. Push in the Cadbury Mini Eggs, distributing them evenly, and press them down with a spatula or the back of a spoon.
6. Chill the mixture in the fridge for 2–3 hours (or overnight) until it is set. Cut it into 24 squares and store them in an airtight container in the fridge.