Nornie Bero's Easter rocky road fudge

Not sure what to do with all those leftover chocky Easter eggs? Nornie Bero uses them to make a sweet twist on classic rocky road.

16 pieces

15m

Note: + 10 mins cooling & 3 hours chilling time

10m

Ingredients

  • 150g salted butter
  • 1/2 tsp finely ground sea salt flakes
  • 500g leftover milk chocolate Easter eggs, chopped
  • 150g golden syrup
  • 125g Turkish delight, chopped
  • 3/4 cup (105g) macadamia, coarsely chopped
  • 100g small marshmallows
  • 1/4 cup (20g) desiccated coconut
  • 1/4 cup Coles Bake & Create Dulce de Leche Caramel
  • 1 tsp instant coffee

Method

STEP 1

 Grease a 20cm (base measurement) square cake pan and line with baking paper. Place the butter and salt in a small saucepan over medium heat. Cook, stirring, for 1 min or until the butter starts to melt. Add the chocolate and golden syrup and stir for 5 mins or until the chocolate melts and mixture is smooth. Set aside for 10 mins to cool.

STEP 2

 Combine the Turkish delight, macadamia, marshmallows and coconut in a medium bowl. Add half the chocolate mixture and stir until well combined.  Spoon the mixture into the prepared pan, pressing down firmly. Spoon over the caramel and sprinkle with coffee. Pour over the remaining chocolate mixture.

STEP 3

 Place in the fridge for 3 hours or until set. Cut into pieces and store in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to 4 weeks. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.