Step 1:

  • 1. Line a 20x35cm brownie tin with baking parchment / if like me there is no baking parchment use some butter and set aside.
  • Step 2:

  • Step 3:

  • 2. In a large heatproof bowl set over a pan of boiling water, melt the butter and chocolate together until they are smooth then stir in the golden syrup.
  • Step 4:

  • Step 5:

  • 3. Roughly chop the digestive biscuits and mix them with the apricots and mini marshmallows. Eat the extras as you go.
  • Step 6:

  • Step 7:

  • 4. Add the dry mix into the chocolate and mix to combine. Make sure everything is well coated in chocolate or the rocky road won?t stick together.
  • Step 8:

  • Step 9:

  • 5. Press the mixture into the tin using the back of a spatula or wooden spoon, then push in the whole Mini Creme Eggs in. Space them evenly apart so there will be a massive small piece of egg in each square.
  • Step 10:

  • Step 11:

  • 6. Chill in the fridge for at least 2 hours to set.
  • Step 12:

  • Step 13:

  • 7. Use a sharp knife to slice into 24 squares. To keep it as solid as possible, store in the fridge until ready to eat.
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