Easter Egg Rocky Road

1. 1

   Line a 6 inch square cake pan with parchment paper, extending paper at two sides for handles. Melt butter and sugar in a saucepan over low heat; cook and stir for 2 mins or until sugar dissolves. Add chocolate, cook and stir for 3 mins or until melted and smooth. Cool for 10 mins.

2. 2

   Add pistachio, Easter eggs, marshmallows, shortbread and Turkish delight and stir gently to combine. Transfer to prepared pan. Gently press down to compress mixture; level surface. Sprinkle top with coconut and press into chocolate mixture. Chill for 2 hours or until set.

3. 3

   Remove from pan. Cut into 15 squares.

No additional tips available.