Rocky Road Easter Eggs - cooking recipe

Ingredients

7 oz white chocolate
3 oz marshmallows, chopped
3.5 oz fruit and granola bars, chopped
3.5 oz milk chocolate, melted
1/3 cup unsalted peanuts
1 tbsp flaked coconut

Preparation

Place white chocolate in a microwave-safe bowl. Microwave on medium-high (70%), stirring every 30 seconds, until chocolate is melted.
Thinly coat 4 medium Easter egg molds (or 8 small ones) with melted chocolate using a pastry brush.
Place in fridge for 5 mins to firm. Brush over a second layer of chocolate and allow to set. Gently remove chocolate shells from molds.
To make filling, combine remaining ingredients in a large bowl and stir together.
Spoon mixture into chocolate egg halves. Arrange on a tray and chill for 10 mins.
Decorate with ribbon, if desired.