half baked
MARSHMALLOW EASTER EGG ROCKY ROAD
Makes 12 EASY 20 mins
WHAT YOU NEED
45g salted butter, melted + extra, to grease
450g marshmallows
100g 70% dark chocolate, chopped
180g puffed rice cereal
230g Turkish delight, quartered
100g giant salted peanuts
155g (10) chocolate-coated marshmallow Easter eggs, halved
HOW TO DO IT
1 Grease and line a 32 x 23cm baking tin with baking paper.
2 Melt the butter in a large pot over medium heat.
3 Once melted, add the marshmallows and stir gently until they’re melted and completely combined.
4 Immediately remove from heat and stir in the chopped chocolate. Once all the chocolate is melted, add the rice cereal and stir until well coated.
5 Remove the mix from the pot and stir in ½ the Turkish delight and peanuts.
6 Press ½ the mixture into the prepared baking tin, flattening the surface. Top with the chocolate Easter eggs, placed in rows. Sprinkle the remaining Turkish delight and peanuts over, then pour in the last of the chocolate mixture. Press down slightly but be careful not to break the eggs.
7 Cool completely before cutting into squares with a serrated knife.
EASTER BREAKFAST PIE
Serves 6 A LITTLE EFFORT 2 hrs + 2 hrs 30 mins, to chill
