Prep Time: 15 minutes
Chill Time: 1 hour
Makes: 24 slices
Recipe by Wendy Quisumbing, Culinary Expert at Appliances Online
Ingredients
Crispy base:
- 50g butter
- 1 tbsp golden syrup
- 4 x 47g Mars bars, chopped
- 3 cups (100g) rice bubbles
Rocky Road topping:
- 200g dark chocolate, broken into squares
- 100g milk chocolate, broken into squares
- 150g mini marshmallows
- 200g assorted mini Easter eggs
- 100’s and 1000’s, to sprinkle
Method
- Grease and line with baking paper a 30 x 20cm lamington pan, extending the paper on the long sides by 5cm. This will make it easier to remove from the pan.
- In a large microwave proof bowl, add butter, golden syrup and mars bars. Melt on 50% power in 30-40 second bursts, stirring, until melted. Stir in the rice bubbles. Spread mixture into the pan, using slightly moistened hands to press evenly. Chill for 15-20 minutes or until firm.
- Meanwhile, in a medium microwave proof bowl, combine dark and milk chocolate. Melt in a microwave at 50% power in 30 second bursts, stirring until melted. Allow to cool for 5-10 minutes. Stir in ¾ of the marshmallows.
- Spread evenly over the rice bubble base, top with remaining marshmallows and mini Easter eggs; gently press, sprinkle with 100’s and 1000’s. Chill until chocolate is set, before cutting into slices.
Recipe notes
- Feel free to add some nuts, dried fruit or shredded coconut. Instead of using a combination of chocolate, simply just use your preferred chocolate of choice.
- Store refrigerated in an air-tight container for up to 1 week.
- Instead of melting chocolate in the microwave, try melting the chocolate in a saucepan on an induction cooktop on level 2.
