Easter. The time of year which has become renowned for Chocolate. Mini eggs, white chocolate bunnies, creme eggs, milk chocolate sheep, HUGE chocolate eggs, the list goes on. It’s the second yearly occasion, after Christmas, where you’re bound to eat too much – the temptations just get out of hand. And that’s normal.
This year, I’m heading home for an Easter lunch with the family and mentioned that I’d bring something. Not wanting to carry home Easter eggs (they take up so much luggage space), I started thinking of dessert options, and something super chocolatey and gooey for after lunch. I do love ending on a sweet note after all.
I was messing around in the kitchen, trying a rock road recipe, when it went a little too gooey, and not at all rocky road like.
Attempting to rectify my mistake, I realised that it might be a blessing – I’m not the biggest fan of rocky road, but I thought that if it was more soft, gooey and sticky, it might just make an awesome dessert. And that it did.
A little fiddly at times, but not overly difficult, the only thing to note is that it takes plenty of time to set – so it’s perfect for making the day before!
Super sweet, very sticky and delightfully gooey, I devoured a piece just by itself, but it’d be delicious with runny or whipped cream too!
What’s your favourite Easter creation?
No-Bake Easter Sticky Chocolate Marshmallow Slice
Really gooey and sticky, this makes a super sweet dessert and perfect end to Easter lunch
- 300 grams milk chocolate
- 100 grams butter or margarine
- 3 tbsp golden syrup
- 120 grams mini marshmallows
- 190 grams mini eggs
- 5 creme eggs or caramel eggs or a mix of both
Line a rectangular baking dish with cling film. Melt 100g of the chocolate in a bowl over a pan of boiling water. Pour into the lined baking dish and brush up around the sides using a pastry brush. Refrigerate until hard.
Place the mini eggs in a sandwich bag and crush using a rolling pin or hard object. You want a varied consistency, with some larger pieces. Place to the side.
Once the chocolate shell in the baking dish is set, prepare the marshmallow mixture. Melt the butter and remaining chocolate in a saucepan over a low heat. Once melted stir in the golden syrup, and combine until smooth.
Remove from the heat. Stir in the crushed mini eggs and marshmallows. Pour into the chocolate shell.
Cut the creme eggs/caramel eggs in half length ways and push into the top of the marshmallow mixture. Place in the fridge and leave to chill over night.
Carefully turn out the sticky marshmallow slice and peel away the clingfilm. Cut into 10 and serve by itself or with cream.