Directions

1. Grease and line a 9” square baking tin with greaseproof paper

2. Crush up the digestive biscuits and crunchy bars into large chunks. Set aside

3. Melt together the butter, dark chocolate, milk chocolate and sugar in a large saucepan over a very low heat. Stir the mixture constantly until there are no lumps of chocolate left. Remove the saucepan from the heat and allow to cool for 5 to 10 minutes

4. Add the biscuits, mini marshmallows and crunchy pieces into the saucepan with the chocolate mixture and fold in until everything is completely combined

5. Tip the mixture into the lined baking tin, and spread it out, then flatten with a spatula until fairly compact. Sprinkle the easter goodies all over the rocky road mixture and press gently to submerge

6. Place into the fridge for at least 2 hours until cooled and hardened

7. For extra decoration you can melt 75g white chocolate and drizzle on top of the rocky roads either using a piping bag or a spoon

8. Allow the rocky roads to cool and harden, slice up and enjoy!