I absolutely love Easter. To me it’s all about spending time with family, eating good food and there’s no rushing around the shops trying to find the perfect gift! It’s kind of like Christmas but without all the pressure don’t you think?
And of course there’s all the chocolate….
So…how does a no bake chocolate fridge cake loaded with digestive biscuits, mini eggs and mini creme eggs sound?
I was going to call this Easter rocky road, but silly old me realised that rocky road isn’t rocky road without marshmallows. You could add some if you wanted, but I just love it as it is. I made this on Sunday afternoon and it was all gone by Monday morning. It’s addictive stuff! Don’t say I didn’t warn you.
350g Milk chocolate, or 150g each of dark and milk chocolate
2 tablespoons golden syrup
200g digestive biscuits, broken into small pieces – I tip the biscuits into a large freezer bag and pulverize them with a rolling pin – very theraputic! What you’re aiming for is both crumbs and larger pieces of biscuit.
175g mini eggs
1 89g packet Cadbury mini creme eggs
150g milk chocolate for the topping
A few crushed mini eggs for decoration
Grease and line a 22cm square tin with baking paper.
Melt the chocolate, butter and golden syrup together in a large pan over a low heat. When the chocolatey mixture is smooth and melted, take off the heat. Tip in the biscuit pieces. Leave for a few minutes before adding the mini eggs and mini creme eggs. Tip the mixture into the baking tin and pop in the fridge while you get on with the chocolate topping. Melt the 150g chocolate in a bowl set over a pan of simmering water. Pour the melted chocolate over the chocolate slice, slightly tilting the pan so the chocolate reaches the edges. Scatter the mini eggs over the top and place back in the fridge to set before cutting into bars.
Enjoy! Just don’t expect it to hang around for very long….
I shared this post with the following link ups….
Recipe of the week at A Mummy Too
#CookBlogShare at Easy Peasy Foodie