With the price of Easter eggs through the roof this year I’m making this rocky road as the ultimate sweet treat for the long weekend!   

Makes one tray  

Ingredients 

• 200g dark chocolate, chopped    
• 200g milk chocolate, chopped   
• 50g butter   
• 1 tablespoon golden syrup or maple syrup  
• 100g roasted almonds, chopped roughly   
• ½ cup chopped dried apricots   
• 1 cup chopped marshmallow eggs  
• 1 cup mini eggs, some chopped some left whole   

Method 

1. Line a shallow 20x20cm dish with baking paper.  
2. Gently melt both chocolates, butter, and syrup in a pot over a low heat.   
3. Stir in the almonds, apricots, and pieces of marshmallow eggs. Scrape into the dish and smooth the top as much as possible.  
4. Push the mini eggs down into the surface and chill for 3 hours or overnight until set.   
5. Cut into squares.  

Nici’s note:  

You can get inventive with this recipe and use any type of nut and dried fruit really – try hazelnuts and golden raisins or walnuts and prunes.   

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