Grease
and line a 9” square baking tin with greaseproof paper
Crush up the digestive biscuits and crunchy bars into
large chunks. Set aside
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
Add the biscuits, mini marshmallows and crunchie pieces into the saucepan with the chocolate mixture and fold in until everything is completely combined
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
Place into the fridge for at least 2 hours until
cooled and hardened
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
Allow
the rocky roads to cool and harden, slice up and enjoy!
