Italian Rocky Mountains
Super simple, super fun and super moreish. Our Twintastico Twist on the classic Rocky Road… Here you have the Italian Rocky Mountains, reminiscent of the spectacular Dolomites in northastern Italy with amaretti and mini chocolate eggs. Perfect for Easter!
- 1/2 cup/50g biscotti broken/roughly chopped
- 1/2 cup/50g amaretti biscuits roughly broken
- 2 tbsp golden syrup
- 9oz/225g dark chocolate, broken into pieces
- 2 tbsp Nutella
- 1/2 cup/50g mini marshmellows
- 1 stick/115g butter
- 2 cups/200g mini egg
- 1/2 cup/50g pistachios
Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the dark chocolate, nutella and butter in a large heatproof bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.
Remove from the heat and add the golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.
Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows and some of the mini eggs.
Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hr.
Remove from the tin and cut into bars to serve.