Rocky Road
Image: Supplied/Landi Govender.
200g milk chocolate
200g dark chocolate
2 tsp coconut oil (optional, for a softer texture)
150g coconut biscuits, roughly broken
100g marshmallow Easter eggs, chopped
80g speckled eggs
80g small chocolate-filled eggs
80g toasted walnuts, roughly chopped
In a heat-proof bowl, melt the milk and dark chocolate together over a double boiler (or in short bursts in the microwave oven), stirring until smooth. If using, stir in the coconut oil.
Roughly break the coconut biscuits into small chunks. Chop the marshmallow Easter eggs into bite-sized pieces.
In a large mixing bowl, combine the biscuits, marshmallow eggs, toasted walnuts, and half of the speckled eggs and praline eggs. Pour over the melted chocolate and gently fold everything together.
Line a square or rectangular baking tin with parchment paper. Pour the mixture into the tin, spreading it evenly. Decorate with the remaining speckled and praline eggs on top.
Place in the fridge for 2 to 3 hours, or until fully set.
Once set, cut into squares.