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Hot cross bun rocky road recipe
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6 ratings
Created by The Tesco Recipes team
Use up chocolate mini eggs and hot cross buns in this fun Easter twist on rocky road. This is a brilliant no-bake treat for all the family to help make (and eat) – you'll have 20 squares, but we don't think they'll kick about for long! See method
Ingredients
- 100g butter
- 150g milk chocolate, broken up
- 150g dark chocolate, broken up
- 2 tbsp golden syrup
- 2 hot cross buns, halved and toasted
- 100g digestive biscuits, broken up
- 100g chocolate mini eggs, chopped
Each serving contains
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Energy
815kj
196kcal
10%
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Fat
12g
17%
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Saturates
7g
35%
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Sugars
15g
16%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 19.6g
Protein 2.5g
Fibre 1.4g
Method
- Line a 20cm square tin with baking paper. Place a heatproof bowl over a pan of simmering water and melt together the butter, chocolates and golden syrup. Stir well, then take off the heat.
- Tear the hot cross buns into small pieces, then stir into the chocolate mix, along with the digestive biscuits and most of the mini eggs.
- Scrape the mixture into the tin and use the back of a spoon to spread it into the corners. Scatter over the reserved mini eggs, then transfer to the fridge for at least 2 hrs (or up to 24 hrs) to set. Cut into 20 (4 x 5cm) pieces to serve. They’ll keep in a sealed container for up to 3 days.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Easter chocolate recipes