If you’re craving something other than the traditional mämmi this Easter, Rocky Road is your answer! Melted chocolate does the magic, Vanajan oat biscuits bring the perfect crunch, and colorful Easter eggs add a festive touch. This treat is perfect for afternoon coffee, on the dessert table – or straight from the fridge when no one’s looking.
This recipe is fun, easy, and irresistibly good.
Ingredients
- 200 g Vanajan oat biscuits
- 135 g butter
- 200 g dark chocolate
- 2–3 tbsp light syrup
- 100 g sugar-coated Easter eggs
- Optional extras (max. 100 g):
- Raisins, dried cranberries or other dried fruits, nuts, marshmallows, popcorn
Instructions
- Line an approx. 18 cm x 18 cm tin with baking paper.
- Crush the Vanajan oat biscuits in a freezer bag using a rolling pin or your fist – leave in some larger chunks for extra crunch.
- Melt the butter and chocolate in a saucepan over low heat. Add the syrup and stir until smooth. Let cool slightly.
- Stir in the crushed biscuits, Easter eggs, and any extras you like (dried fruits, nuts, popcorn, marshmallows). Mix until everything is well coated in chocolate.
- Pour the mixture into the tin and press it down evenly. Place in the fridge for at least two hours to set.
- Slice into pieces and enjoy!
Vanajan tip:
Save some of the Easter eggs for decoration and sprinkle them on top just before placing the mixture in the fridge – this way you’ll get a beautiful and colourful final result.
