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Hot cross bun rocky road recipe

6 ratings

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

Makes 20 pieces
Takes 15 mins plus 2 hrs setting
196 calories / serving
Vegetarian

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

Energy
815kj
196kcal 10%
Fat
12g 17%
Saturates
7g 35%
Sugars
15g 16%
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