BBC Good Food Magazine

entertain the kids

Easter rocky road cheesecake bars

Here’s a good way to use up some of those mini Easter eggs – if you’ve got any left, that is.

CUTS INTO 16 squares PREP 30 mins plus at least 2 hrs chilling and cooling COOK 10 mins EASY

175g butter
200g dark chocolate, broken into chunks
3 tbsp golden syrup
250g plain biscuits (such as digestive or rich tea)
50g dried fruit (such as raisins, dried apricots or dried cranberries)
25g mixed nuts, chopped (optional; you could use popcorn or extra biscuits, if you like)
50g mini marshmallows
2 gelatine leaves
50ml double cream
350g soft cheese 100g caster sugar
100g mini chocolate eggs

1 Line a 20 x 20cm tin with baking parchment and set aside. Put the butter, 175g of the dark chocolate and the golden syrup in a saucepan over a low heat. Melt, stirring occasionally until smooth.

Meanwhile, tip the biscuits into a bowl and crush with the end of a rolling pin until roughly broken up – you should have some fine, dusty pieces and some larger ones. Add the fruit, nuts (if using)

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