EASTER BAKING WITH CRÈME EGG
easy creme egg recipe by martha collison
Ingredients
Instructions
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.