Picture the scene: the aftermath of Easter weekend.  You’re done with the garden parties, the egg hunt is over, there’s leftover chocolate strewn about, snacks on the side, you’re overwhelmed with treats and looking for a way to use bits up.

This Rocky Road, (or hoppy road, because, well, it’s Easter) is so easy and you can chuck in whatever is lying about. We like salty pretzels, marshmallows, broken biscuits, popcorn…anything delicious and snacky.

You’ll Need (makes 20 squares):

For the base

• • 300g leftover Easter chocolate (we used Dark), broken up
  • 125g butter, cubed
  • 45ml (3 tbsp) golden syrup
  • A pinch of salt

For the filling (this is just a suggestion, you can use whatever you like!)

• A couple of large handfuls of marshmallows
• A handful of salted popcorn
• A handful of broken biscuits
• A handful of salted pretzels
• A few creme eggs
• Any leftover mini eggs

Method:
1. Line a small, deep baking tray with greaseproof paper
2. Melt the chocolate, butter, golden syrup and salt in a heatproof bowl over a saucepan of simmering water over a low heat
3. Once melted, remove from the heat, leave to cool for about 5 min, then fold the filling in and pour it into your baking tray
4. Snuggle the creme eggs in and decorate the top with any extras
5. Refrigerate for a couple of hours, then carefully turn out and cut into squares