These marshmallow Easter egg rocky road squares will make you lick your fingers for days.
Recipe, styling and photograph by Katelyn Allegra
Assisted by Cassandra Upton and Sophia-Maria Eygelaar
Marshmallow Easter egg rocky road
- 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
Grease and line a 32 x 23cm baking tin with baking paper.
Melt the butter in a large pot over medium heat.
Once melted, add the marshmallows and stir gently until they’re melted and completely combined.
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.
Remove the mix from the pot and stir in ½ the Turkish delight and peanuts.
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.
Cool completely before cutting into squares with a serrated knife.