Easter Egg Rocky Road

Name: Easter Egg Rocky Road
Ingredients: 2/3 cup unsalted butter, chopped; 1/4 cup brown sugar; 10.5 oz dark chocolate, chopped; 1.75 oz unsalted pistachio kernels, toasted; 10 None mini dark chocolate Easter egg candies; 1.5 oz mini marshmallows; 5.25 oz shortbread cookies, chopped; 5.25 oz Turkish delight squares, halved; 1 oz shredded dried coconut

9 ingredients

3 steps

Ingredients

2/3 cup unsalted butter, chopped
1/4 cup brown sugar
10.5 oz dark chocolate, chopped
1.75 oz unsalted pistachio kernels, toasted
10 None mini dark chocolate Easter egg candies
1.5 oz mini marshmallows
5.25 oz shortbread cookies, chopped
5.25 oz Turkish delight squares, halved
1 oz shredded dried coconut

Directions

1

Line a 6 inch square cake pan with parchment paper, extending paper at two sides for handles. Melt butter and sugar in a saucepan over low heat; cook and stir for 2 mins or until sugar dissolves. Add chocolate, cook and stir for 3 mins or until melted and smooth. Cool for 10 mins.
2

Add pistachio, Easter eggs, marshmallows, shortbread and Turkish delight and stir gently to combine. Transfer to prepared pan. Gently press down to compress mixture; level surface. Sprinkle top with coconut and press into chocolate mixture. Chill for 2 hours or until set.
3

Remove from pan. Cut into 15 squares.