Recipe: Rocky Road tray bake
In these tough times, cooking is the perfect way to keep busy without neglecting the family. This recipe from Aldi is perefect for an early afternoon snack.
500g Leftover Easter Eggs
1 x 200g pack Bourbon Cream Biscuits
1 x 154g pack Cookies n Cream Biscuits
1 x 200g bag Large Marshmallows
1 x 75g bag Dominion Dolly Mixture
1 x 80g bag Mini Chocolate Eggs
100ml Maple Syrup
1 x 25 x 20x 3cm Tin – lined with non-stick baking parchment
Break up the chocolate eggs and chop up half the marshmallows.
Put the broken-up chocolate, chopped marshmallows and the maple syrup in an ovenproof bowl.
Put the bowl over a pan of boiling water – make sure the bottom of bowl doesn’t touch the water and melt the chococalte and marshmallow mix.
Put all the bourbon biscuits and half the cookies in a food processor and blitz to crumbs. Add the biscuit crumbs to the melted chocolate mixture and mix well.
Spoon the mixture into the prepared tin.
Cut the remaining cookies and marshmallows in half. Whist still warm – decorate the tray bake with the biscuits, marshmallows, dolly mixtures and chocolate eggs.
Allow to cool and serve.
Or try these cupcakes:
250g The Pantry Madeira Cake Mix
30ml Vegetable Oil
500g Unsalted Butter
300g Icing Sugar (plus extra for dusting)
50g Ready to Roll Icing
Red Food Colouring
Yellow Food Colouring
Green Food Colouring
1 tbsp Vanilla Extract
1 packet of Dairyfine
Mini Chocolate Eggs
Pre heat the oven to 180°C. Line a cupcake tin with the paper cases.
Make half of the Madeira cake mix according to instructions on the pack (or double up the recipe, using the full 500g mix for more cupcakes). Add the zest of half the lemon and vanilla extract, then give the batter a final mix.
Add 1 heaped tbsp of batter to each cupcake case (filling roughly one third of the case) and bake for 15 minutes. Allow to cool.
In a large mixing bowl, cream the softened butter using an electric whisk to make the buttercream. Gradually add the icing sugar and keep mixing. Finish with the juice of half the lemon. Remove half the buttercream into another bowl. Gradually add green food colouring to one bowl and yellow to the other (one drop at a time) and mix until pastel shades are achieved. Add to piping bags with round nozzles, using small for the green and large for the yellow.
Pipe the green loosely and freely around the edge of the cupcake to resemble grass. Pipe the yellow in 2 stages to make the chick. First, make a large round base, then add a smaller round head. Set aside for 5-10 minutes to allow to dry a little. Place the ready to roll icing in a mixing bowl and knead together with a little yellow and red food colouring, mix until a pastel orange is achieved. Add more icing sugar if the mix is too wet.
Shape small pieces of the orange icing to form a beak and feet and add to each chick, then decorate with one or two mini chocolate eggs.
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