Mini Egg Rocky Road (Gluten Free)
These easy Mini Egg Rocky Roads are the perfect gluten free Easter treat! A no-bake recipe and great for making with kids - customise them with your favourite mini gluten free Easter eggs if you like!
Servings: 16
Ingredients
- 300 g milk chocolate
- 150 g butter
- 45 g golden syrup
- 100 g mini marshmallows
- 200 g gluten free shortbread
- 200 g Cadbury's Mini Eggs
Instructions
- Add the gluten free shortbread to a sealable sandwich bag and gently bash with a rolling pin - you want there to be a combination of everything from biscuit dust to lumps around the size of a 20p piece.
- If you want to crush some (or all) of the Mini Eggs before adding them, add them to a separate sandwich bag and gently bash with a rolling pin to break them up. I usually add them whole but crush some to sprinkle on top!
- Add the chocolate, butter and the golden syrup to a large saucepan and place on a very low heat. Stirring constantly, heat until completely melted and there are no lumps of chocolate. Remove from the heat.
- Add the crushed biscuits, the Mini Eggs (but reserve a handful for the top) and mini marshmallows to the chocolate mix and stir well until completely mixed. Pour the mixture into a lined 8-inch square baking tin and push firmly down.
- Sprinkle with the remaining Mini Eggs then refrigerate for at least 1-2 hours. Cut into 16 squares andf then store in the fridge - this will last up to one week.
Video
Notes
- For a different Easter Egg twist, you could also add any of your favourite gluten free Easter eggs, including Galaxy Enchanted Eggs or mini Creme Eggs.
Nutrition
Serving: 1g | Calories: 322kcal | Carbohydrates: 34g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 24mg | Sodium: 128mg | Fiber: 2g | Sugar: 24g
