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Easter rocky road cheesecake bars

Easter rocky road cheesecake bars cut into squares

Easter rocky road cheesecake bars

Name: Easter rocky road cheesecake bars
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Cuts into 16 squares
Ingredients: 175g butter; 200g dark chocolate broken into chunks; 3 tbsp golden syrup; 250g plain biscuits (such as digestive or rich tea); 50g dried fruit (such as raisins, dried apricots or dried cranberries); 25g mixed nuts chopped (optional; you could use popcorn or extra biscuits, if you like); 50g mini marshmallows; 2 gelatine leaves; 50ml double cream; 350g soft cheese; 100g caster sugar; 100g mini chocolate eggs

Good Food team

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Cuts into 16 squares

Easy

Prep: 30 mins

Cook: 10 mins

plus at least 2 hrs chilling and cooling

A star rating of 5 out of 5.2 ratingsRate

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Use up those mini Easter eggs – if you’ve got any left, that is – with these moreish rocky road cheesecake bars. Use whatever nuts, biscuits and dried fruit you have in the cupboards

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Ingredients

Nutrition

Units:

MetricUS

175g butter
200g dark chocolate

broken into chunks
3 tbsp golden syrup
250g plain biscuits

(such as digestive or rich tea)
50g dried fruit

(such as raisins, dried apricots or dried cranberries)
25g mixed nuts

chopped (optional; you could use popcorn or extra biscuits, if you like)
50g mini marshmallows
2 gelatine leaves
50ml double cream
350g soft cheese
100g caster sugar
100g mini chocolate eggs

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Nutrition: Per serving

kcal396
fat27g
saturates15g
carbs33g
sugars25g
fibre2g
protein4g
salt0.6g

Method

step 1

Line a 20 x 20cm tin with baking parchment and set aside. Put the butter, 175g of the dark chocolate and the golden syrup in a saucepan over a low heat. Melt, stirring occasionally until smooth.
step 2

Meanwhile, tip the biscuits into a bowl and crush with the end of a rolling pin until roughly broken up – you should have some fine, dusty pieces and some larger ones. Add the fruit, nuts (if using) and marshmallows, then pour over the melted chocolate mixture and stir until everything is coated. Tip into the prepared tin and press into an even layer using the back of a spoon. Chill for at least 1 hr.
step 3

Put the gelatine leaves in a bowl of cold water and leave to soften for 5 mins. Meanwhile, heat the cream in a small pan over a low heat until steaming. Squeeze as much water from the gelatine as possible, then drop into the cream, swirling the pan to help the gelatine dissolve. Leave to cool for 10 mins.
step 4

Combine the soft cheese, sugar and warm cream mixture in a large bowl, using a spatula to beat out any lumps. Pour the cheesecake mixture over the rocky road and spread out into an even layer. Chill for at least 1 hr until the cheesecake layer is set.
step 5

Put the remaining dark chocolate in a heatproof bowl and melt in the microwave in 20-second bursts. Drizzle the melted chocolate over the cheesecake, then immediately scatter with the mini chocolate eggs. Cut into squares. Will keep chilled for up to three days.

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A star rating of 5 out of 5.2 ratings

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