40 minutes 
Serves 8 
Easy 1-Line a 20x20cm brownie tray with baking parchment, set aside
2-Bring 150ml water to a simmer in a small saucepan. Place a heatproof bowl over the saucepan – making sure the water doesn’t touch the base. Add the chocolate, butter and golden syrup to the bowl and gently stir until all is melted. Remove from heat and set aside.
3-To the melted chocolate add your fillings: Popcorn, Walnuts, SHOTS fruity biscuit and Marshmallows. Stir to combine.
4-Place the chocolate mix into the lined tray and press the mixture into the corners evenly. Place in the fridge for 30 minutes.
5-In a microwavable bowl, add the white chocolate and microwave on high in 30 second bursts until completely melted. Remove the rocky road from the fridge and drizzle the white chocolate over the top, covering all gaps.
6-Top with a drizzle of caramel sauce and Joe&Seph’s Chocolate Popcorn Easter Mini Eggs
7-Place back in the fridge for 2 hours until set, serve.
Joe & Seph's are a family business who launched in 2010 with a mission to produce the best tasting popcorn in the world.
All of our popcorn and caramel sauces are handmade in London by a small team of pastry chefs.
We have a range of over 50 flavours of popcorn, 10 caramel sauces and are proud to have won 100 Great Taste Awards!
