Easter Creme Egg Rocky Road Recipe

Set out all the ingredients first. Measure the marshmallows unwrap the chocolate eggs and crush the biscuits.

Boil some water in a pot or a kettle and pour into a mug. Dip a sharp knife into the hot water for 1 minute. Remove the knife and wipe dry with paper towel. Use the hot knife to cut along the seam of 2 chocolate eggs splitting them in half lengthwise. Leave 6 eggs whole.

Grease a 9-inch square baking pan. Line the bottom and sides with parchment paper leaving an overhang on 2 sides. Randomly place 3 whole eggs on the bottom. Set aside.

Place condensed milk chocolate and butter in top of a double boiler over simmering water. Stir frequently scraping down the sides with a rubber spatula to avoid scorching until chocolate is melted and smooth about 5 minutes.

Remove bowl from the heat and stir in marshmallows and biscuits until well combined. Transfer to the prepared pan covering the three eggs on the bottom. Working quickly add the 3 remaining whole eggs on top along with the 4 egg halves. Sprinkle mini eggs on top. Refrigerate until chocolate is set 1 to 2 hours.

Gently lift the rocky road out of the pan using the edges of the parchment paper. Place on a cutting board and use the hot knife method from step 2 to slice into squares. Cut through some of the whole eggs so you get the gooey centers oozing out of each slice.