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 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 5: 3. Roughly chop the digestive biscuits and mix them with the apricots and mini marshmallows. Eat the extras as you go.
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 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 11: 6. Chill in the fridge for at least 2 hours to set.
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.