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Melt the butter in a large pan over a low heat.
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When it's about half melted, add the dark chocolate, the milk chocolate.and the golden syrup.Over a very low heat, continue to melt it all. Stir until it's thick and well combined.
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Remove from the heat and set aside for 10 minutes until it's cooled slightly.
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Add the mini Creme Eggs, the marshmallows and the digestive biscuits, stir until everything is well coated.
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Line a 20cm x 20cm baking tin with baking paper and press the mixture firmly in.
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Meanwhile melt the white chocolate in a bowl over a saucepan of steaming water. Make sure you keep the temperature very low as white chocolate can seize easily.
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Take half of the melted chocolate and put in another small bowl, colour until very deep yellow using the gel food colour, just a very small amount at a time.
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Drizzle the white chocolate and the coloured white chocolate over the rocky road, cut the full size Creme Eggs in half and sit in the chocolate, pressing in firmly.
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Allow to set in the fridge for at least a couple of hours.
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Turn out of the tin and cut into small chunks using a very sharp knife.