Easter Rocky Road
400g milk chocolate
100g golden syrup
100g unsalted butter
600g mini eggs (or any left over Easter chocolate!)
100g mini marshmallows
150g hobnob biscuits, chopped
Step 1: Line a square tin with baking paper and set aside.
Step 2: Add the milk chocolate, golden syrup and butter to a large bowl and melt over a pan of boiling water, stirring until smooth.
Step 3: Once melted, add in the marshmallows, biscuits and mini eggs - saving a handful for later. Stir well to evenly distribute and pour into the lined tin.
Step 4: Crush the leftover mini eggs and sprinkle over the rocky road. Refrigerate until set.
Chop to serve and enjoy!