Easter rocky road cheesecake bars

Updated at: Thu, 17 Aug 2023 14:16:16 GMT

Step 1

Line a 20 x 20cm tin with baking parchment and set aside.

Step 2

Put the butter, 175g of the dark chocolate and the golden syrup in a saucepan over a low heat.

Step 3

Melt, stirring occasionally until smooth.

Step 4

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.

Step 5

Add the fruit, nuts (if using) and marshmallows, then pour over the melted chocolate mixture and stir until everything is coated.

Step 6

Tip into the prepared tin and press into an even layer using the back of a spoon.

Step 7

Chill for at least 1 hr.

Step 8

Put the gelatine leaves in a bowl of cold water and leave to soften for 5 mins.

Step 9

Meanwhile, heat the cream in a small pan over a low heat until steaming

Step 10

Squeeze as much water from the gelatine as possible, then drop into the cream, swirling the pan to help the gelatine dissolve.

Step 11

Leave to cool for 10 mins.

Step 12

Combine the soft cheese, sugar and warm cream mixture in a large bowl, using a spatula to beat out any lumps.

Step 13

Pour the cheesecake mixture over the rocky road and spread out into an even layer.

Step 14

Chill for at least 1 hr until the cheesecake layer is set.

Step 15

Put the remaining dark chocolate in a heatproof bowl and melt in the microwave in 20-second bursts.

Step 16

Drizzle the melted chocolate over the cheesecake, then immediately scatter with the mini chocolate eggs.

Step 17

Cut into squares.

Step 18

Will keep chilled for up to three days.

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