EASTER ROCKY ROAD CHEESECAKE BARS
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
Provided by Good Food team
Categories Dessert
Time 40m
Yield Cuts into 16 squares
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 396 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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