Easter Rocky Road
This recipe for Easter Rocky Road is sweet as! This tasty take on the classic treat is full of white chocolate, marshmallow, popcorn, shredded coconut and mini Easter eggs.
Ingredients
- 270 grams white chocolate buttons
- 2 cups mini marshmallows
- 45 grams popcorn, salted
- 1/4 cup coconut, shredded
- 1 cup mini coloured Easter eggs
- 270 grams white chocolate buttons
- 2 cups mini marshmallows
- 45 grams popcorn, salted
- 1/4 cup coconut, shredded
- 1 cup mini coloured Easter eggs
- Step 1 of 5Line a 20 x 20 cm tin with tin foil.
- Step 2 of 5Place the chocolate buttons in a heat proof bowl over simmering water (the water should not touch the bowl) until melted and smooth. Remove from the heat.
- Step 3 of 5Add the marshmallows and popcorn to the chocolate, stirring quickly to combine. Pour into and spread evenly in the tin.
- Step 4 of 5Sprinkle the coconut over top and dot over the Easter eggs pushing them in just a little.
- Step 5 of 5Refrigerate for 30 minutes then cut into pieces. Store in an airtight container.
Method
- Step 1 of 5Line a 20 x 20 cm tin with tin foil.
- Step 2 of 5Place the chocolate buttons in a heat proof bowl over simmering water (the water should not touch the bowl) until melted and smooth. Remove from the heat.
- Step 3 of 5Add the marshmallows and popcorn to the chocolate, stirring quickly to combine. Pour into and spread evenly in the tin.
- Step 4 of 5Sprinkle the coconut over top and dot over the Easter eggs pushing them in just a little.
- Step 5 of 5Refrigerate for 30 minutes then cut into pieces. Store in an airtight container.
Nutrition per serving
1636 Kilojoules
Protein3 grams
Fat12 grams
Carbs64 grams
Sugars59 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Line a 20 x 20 cm tin with tin foil.
- Step 2 of 5Place the chocolate buttons in a heat proof bowl over simmering water (the water should not touch the bowl) until melted and smooth. Remove from the heat.
- Step 3 of 5Add the marshmallows and popcorn to the chocolate, stirring quickly to combine. Pour into and spread evenly in the tin.
- Step 4 of 5Sprinkle the coconut over top and dot over the Easter eggs pushing them in just a little.
- Step 5 of 5Refrigerate for 30 minutes then cut into pieces. Store in an airtight container.