Phil Vickery's Easter rocky road
It’s the one weekend of the year where you can eat as much chocolate as you like… and not feel guilty about it! So Phil’s back in the kitchen with his cracking Easter Rocky Road. Yum!
Makes: 8-10 squares
200g dark chocolate, chopped
200g condensed milk
100g rich tea biscuits, roughly chopped
75g brazil nuts, roughly chopped
50g (7oz) mini marshmallows
Easter sweets and mini eggs, to decorate
85g (3oz) white chocolate
1. Place the chocolate, condensed milk and butter in a large bowl. Microwave on high for 1 to 2 minutes, stirring frequently until the chocolate has melted.
2. Beat until smooth and then stir in the biscuits, brazil nuts, and finally the marshmallows. Spread the mixture onto a baking sheet lined with baking parchment, or into a lined 20cm square tin.
3. Arrange Easter sweets and mini eggs on top to decorate. Leave to set for about an hour.
4. Melt the white chocolate in a microwave for 30 seconds to 1 minute. Drizzle over the top of the rocky road, leave to set, then break into pieces to serve.