Easter slice
For the ultimate homemade treat, whip up this Easter rocky road.
- Start by greasing the base and sides of a 16cm x 26cm slice pan and lining with baking paper, allowing the sides to overhang.
- Place 280g chopped pink and white marshmallows, 110g chopped Lotus Biscoff Sandwich Biscuits and 100g chopped Arnott’s Iced Vovo biscuits in a bowl.
- Add ⅓ cup (45g) toasted salted peanuts and ½ x 120g pkt Coles Finest Hazelnut Brittle & White Chocolate Mini Easter Eggs.
- Pour over 540g melted white chocolate and gently stir to combine.
- Spoon into prepared pan and smooth.
- Top with remaining Easter eggs, 52g chopped Cadbury Cherry Ripe and 55g chopped Cadbury Fry’s Turkish Delight.
- Place in the fridge for 1 hour to set, then cut into pieces.
For more fantastic Easter recipes – check out Coles Magazine March edition.