Well last week’s Easter Cookie Cake went down amazingly well and with this being Easter weekend there is no way I couldn’t offer up another Creme Egg recipe.
So when I started to think about what recipe I wanted to share this week for Geek Cake Club my first thought was my Creme Egg Brownie recipe, but then EVERYONE now has a recipe for this amazingly delicious treat. I wanted to do something different for you guys.
Then I had a lightbulb moment – Creme Egg Rocky Road!
How good does that sound? YEAH BABY!
This recipe is for quite a crumbly Rocky Road because that it the way I like it. It is very biscuit based but with a really thick layer of chocolate on top to balance it out. It’s messy, delicious and well worth trying.
You can obviously chuck in any chocolate that you like, but I found the creme eggs worked really well, it gives the rocky road super sweet bursts which went so well with the decedent thick creamy chocolate top.
This is a quick and easy recipe to make which never fails to give you a great tasty result.
110g Unsalted Butter
90g Caster sugar
50g Golden Syrup
1 tbsp Cocoa Powder
100g Crushed Digestives
8 Crushed Oreos
An assortment of Easter Candy – I used 10 mini creme eggs, 10 mini oreo eggs, 1 bag of mini eggs, 4 large creme eggs and a few mini malteaster bunnies. But feel free to use whatever easter treats you like.
400g Milk Chocolate ( I like a very thick chocolate top so I use a lot…you could use less)
Line a 9 inch square tin with greaseproof paper and set to one side.
Crush up the digestive until they are a crumb, I do this is a ziplock sandwich bag and bash them with a rolling pin. Repeat the process with the oreos but you want to leave them as larger chunks.
In a large pot add the butter, sugar, golden syrup and cocoa powder. Heat this over a low to medium hob until everything has melted together, this should only take 3-4 minutes. Set this to one side for approx 5 minutes until the mixture becomes tepid.
While waiting for this melt your milk chocolate – Cut up the 400 g of chocolate and place into a heatproof bowl.
Sit over a pan of barely simmering water (a bain marie) ensuring the bowl doesn’t touch the water and allow the chocolate to melt, only stir occasionally. Remove from the heat as soon as there are no visible lumps of chocolate. Set to one side to spread over your base.
To your chocolate & sugar mixture add the crushed digestive and oreos, mix the two together before adding the mini creme eggs, mini oreo eggs and some of the mini eggs (or the chocolate of your choice)
Pour into the pre prepared tin, using the back of a metal spoon pack the mixture down so it feels nice and solid, then pour the melted chocolate over the top before adding the creme egg halves, a few mini eggs and malteaster bunnies to the top.
Refrigerate for at least a couple of hours before cutting up and enjoying.