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Easy Easter rocky road slice recipe
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Prep Time:
140 minutes
Cook Time:
15 minutes
Total Time:
155 minutes
Elevate your rocky road slice with a festive Easter twist in a simple and delicious way.
Ingredients:
  • 150g (1 cup) plain flour
  • 80g (1/2 cup) brown sugar
  • 110g unsalted butter, chilled, chopped
  • 20.00 gm iced water
  • 400g dark chocolate, finely chopped
  • 4 x 55g Fry’s Turkish Delight bars, cut into 1cm pieces
  • 100g pink and white mini marshmallows
  • 180g pecan halves, toasted
  • 175g small speckled chocolate eggs
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease and line a 23cm shallow square cake pan with baking paper, making sure the paper extends over the sides.
  • In a food processor, combine flour, sugar, and 80g of butter until it resembles fine breadcrumbs. While the processor is running, slowly add water until a soft dough forms. Press the dough into the base of the pan. Bake for 15 minutes or until lightly browned. Allow to cool completely in the pan.
  • Melt the chocolate and remaining butter in a heatproof bowl placed over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir with a metal spoon until smooth. Let cool for 10 minutes.
  • In a large bowl, mix together Turkish delight, marshmallows, and half of the pecans. Pour in the cooled chocolate mixture and gently fold until combined. Spread the mixture over the biscuit base and press it down lightly with a spoon. Finally, top with speckled eggs and the remaining pecans. Let it set for 2 hours before cutting into pieces to serve.

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