No baking is needed for this festive, chocolaty Easter treat. Let the kids help with breaking up the cookies and decorating the tiffin. This recipe is an Americanized modification of Annie Rigg’s Easter rocky road.
7 ounces milk chocolate*
7 ounces dark chocolate*
2 tablespoons honey
3 ounces unsalted butter, diced (3/4 of a stick)
8 ounces Lorna Doone cookies (or other shortbread cookie)
4 ounces mini Cadbury eggs
3/4 cup golden raisins
3/4 cup mini marshmallows
Flaky sea salt, for sprinkling
Sprinkles for decoration, optional
Line a 9″ x 9″ baking pan with parchment paper.
Roughly crush the Lorna Doone cookies. Pieces should be small enough so you can mix them in with other ingredients but not fine crumbs. You want to see chunks of cookies in the final product.
Cut the mini eggs in half. Set aside about a third for decorations.
Place a medium-sized, heatproof bowl over a pan of gently simmering water and melt the milk and dark chocolates along with the honey and butter, being careful not to let the bowl touch the water. Remove from heat and let cool for 10 minutes.
Stir the cookie pieces, mini eggs, golden raisins, and mini marshmallows into the chocolate mixture. Work quickly so the marshmallows don’t melt too much.
Pour the mixture into the prepared pan and level off.** Scatter the reserved mini egg pieces, salt, and sprinkles. Press lightly so decorations adhere to the chocolate. Cover and place in the fridge for at least 1 hour.
Cut into squares and serve.
*You can use a mix of dark and milk chocolates. Adjust to your preference.
**I place a piece of wax paper on top of the mixture and level it off with my hands.
- Prep Time: 20 minutes
- Inactive Time: 1 hour, 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: British
- Calories: 293.7
- Sugar: 15.95 g.
- Sodium: 71.45 mg
- Fat: 18.27 g.
- Saturated Fat: 9.64 g.
- Carbohydrates: 31.67 g.
- Fiber: 2.67 g.
- Protein: 3.36 g.
- Cholesterol: 38.16 g.
Keywords: Chocolate, shortbread, candies