Michael is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah looks at Easter egg rocky road slice.

Base 

1 cup plain flour

½ cup brown sugar

½ cup desiccated coconut

125g butter, melted

Topping

1 bag pascall pink and white marshmallows

1 block dark cooking chocolate

1 cup soy protein crisps

¾ cup raspberry jelly lollies or turkish delight

8 cadbury caramilk easter eggs

Handful Cadbury mini eggs

Method 

1. Preheat oven to 180°C/160°C fan forced. Line an 18cm x 28cm lamington pan with baking paper.
2. Combine flour, brown sugar and coconut in a bowl. Mix in melted butter.
3. Press mixture firmly into prepared pan. Bake for 15020 minutes until lightly browned. Cool.
4. Place marshmallows into a saucepan with 1 tablespoon of water. Heat over a low to medium heat. Stir mixture often until smooth. (note: I melted both colours separately and marbled on top of the base.  This doesn’t change the overall flavour.)
5. Pour over base. Set aside to cool for 30 minutes.
6. Melt cooking chocolate. Set aside to cool slightly.
7. Meanwhile, chop chocolate eggs and raspberry lollies to desired size.
8. Once melted chocolate has reached room temperature mix in soy crisps, Easter eggs and jelly lollies.
9. Spread over base. Add additional easter eggs on top for decoration.
10. Refrigerate overnight (at least 2 hours) to set.

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