Easy Easter Baking with Crème Egg

As you might have seen from my recent Friday Favourites post I headed down to the Crème Egg Café, in London yes it is a real place and it is AWESOME with Crème Egg toasties galore providing many new Crème Egg recipe ideas.

The reason for attending the Crème Egg Cafe was to meet Martha Collison from the Great British Bake Off to try some of her egg-cellent (see what I did there?!) recipes. If you are looking for some Crème Egg recipe ideas I have the recipe for you and its super easy!!!

From Martha Collison recipes in collaboration with Crème Egg I have made the 'Crème Egg Gooey Rocky Road Bars' and they are so delicious and very rich with dark chocolate, marshmallows, apricots and of course, Crème Eggs galore. This unique Creme Egg recipe is great to share with friends, especially with the lead up to Easter.

 Although I have not taken the plunge and made a YouTube video Martha has created a simple step-by-step way to achieve that perfect bake Mary Berry would be proud of.

Recipe to make 24 squares

Prep time: 25 mins Chill time: 2 hours 

Ingredients:

· 9 mini Cadbury Creme Eggs  or 2 large ones

· 75g butter

· 220g dark chocolate 

· 2tbs golden syrup

· 150g digestive biscuits

· 50g mini marshmallows

· 180g dried apricot, chopped

Method:

1. Line a 20x35cm brownie tin with baking parchment / if like me there is no baking parchment use some butter and set aside.

2. In a large heatproof bowl set over a pan of boiling water, melt the butter and chocolate together until they are smooth then stir in the golden syrup.

3. Roughly chop the digestive biscuits and mix them with the apricots and mini marshmallows. Eat the extras as you go.

4. Add the dry mix into the chocolate and mix to combine. Make sure everything is well coated in chocolate or the rocky road won’t stick together.

5. Press the mixture into the tin using the back of a spatula or wooden spoon, then push in the whole Mini Creme Eggs in. Space them evenly apart so there will be a massive small piece of egg in each square.

6. Chill in the fridge for at least 2 hours to set.

7. Use a sharp knife to slice into 24 squares. To keep it as solid as possible, store in the fridge until ready to eat.

This recipe was created by egg-spert baker Martha Collison using my faves Cadbury Creme Eggs. Remember to share your photos tagging my Twitter @Time2Gossip and Instagram @FionaLouiseKay