An easy no-bake Easter rocky road recipe for kids, packed full of mini creme eggs, mini milkybar eggs, and good old-fashioned Cadbury mini eggs too!
It's rich, indulgent, and best of all takes just 15 minutes to make (although you have to be patient and wait for it to set before tucking in!).
A friend described this to me (after tasting a slice!), as a chocoholics dream come true, and I think that's pretty close to the mark!
This easy no-bake Easter slice is packed to the brim with dark, milk, AND white chocolate, as well as chocolate-filled mini eggs!
My kids love helping me to make it, and it's also a really easy recipe to follow on their own when they're old enough!
👩🍳 Love Easter recipes? Try my Simnel cake muffins too!
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✔️ Why you'll love this recipe!
Here's why this is the best rocky road recipe to make at Easter!
- Suitable for kids to make on their own
- Uses up Easter chocolates
- Made in just 15 minutes
- No-bake Easter fridge cake
- Great for Easter celebrations
🛒 Ingredients
- Mini Easter Eggs - I used a combination of mini creme eggs, mini milkybar eggs, and mini eggs. You could use any type of mini egg you wanted though and there are plenty out there to try! Make sure the creme eggs have been frozen before using in the recipe.
- Chocolate - a mixture of dark, milk, and white chocolate is needed.
- Butter - unsalted is best for this recipe.
- Golden Syrup - substitute with honey if you prefer.
- Digestives - crushed into small pieces. You can swap for Rich Tea or shortbread.
- Cocoa Powder (optional) - for extra chocolate flavour!
- Sprinkles (optional) - to make it look extra pretty.
🥄 Equipment
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🔪 How to make Easter Rocky Road
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the butter, sugar, broken-up milk and dark chocolate (and cocoa powder if using) in a microwaveable bowl. Microwave in 40-second bursts, stirring in between until fully melted.
Two: Stir in the crushed digestives, marshmallows, and mini eggs.
Three: Press into a 20cm baking tin lined with cling film. Use the back of a heavy metal spoon to really compact it down. Place in the fridge for 20 minutes.
Four: For the topping, melt the white chocolate in the microwave (in 40-second bursts again), cool for a few minutes, then spread over the rocky road base. Scatter over chopped mini eggs and halved frozen creme eggs. Chill overnight until set, before cutting into squares.
Top Tips
- If you're using mini creme eggs, make sure they have been frozen for at least two hours prior to making the recipe. Freezing them will stop them becoming too squished when you mix all of the ingredients together in the bowl. It also makes them easy to slice in half for the topping!
- Make sure you use vegetarian marshmallows if you need the Easter rocky road to be vegetarian-friendly.
- Don’t crush all of the digestives too finely. You want some nice bits of crunchy texture.
- When pressing the rocky road mixture into the tin, use the back of a metal spoon and make sure you press it down very firmly to compact it.
- For a less thick rocky road use a 23cm (9 inch) square baking tin, rather than a 20cm (8 inch) square tin. It will also make cutting the rocky road easier!
🍴 Serving suggestions
Serve the rocky road at Easter parties and bake sales along with other fun Easter bakes such as mini egg tiffin, and creme egg brownies.
📖 Variations
- Omit the marshmallows and make an Easter tiffin instead.
- Add the zest of an orange for more flavour.
- Use different types of mini egg. Terry's do chocolate orange mini eggs now!
- Instead of a white chocolate topping, use milk chocolate instead. I prefer milk chocolate, but my kids prefer white!
🥡 Storage
- To Store: Place the rocky road bars in an airtight container and store in the fridge for up to 2 weeks!
- To Freeze: Rocky road can be frozen for up to 3 months.
❓ FAQs
I use clingfilm for ease, but you could also use non-stick baking paper if you prefer.
😋 More Easter recipes!
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Recipe
Easy Easter Rocky Road
Ingredients
- 100 g Butter unsalted
- 100 g Golden Syrup
- 200 g Dark Chocolate at least 70% cocoa solids
- 175 g Milk Chocolate
- 2 tablespoon Cocoa Powder optional - for an extra chocolatey taste
- 180 g Digestives crushed but leave some big chunks too
- 50 g Mini Marshmallows
- 250 g Chocolate Mini Eggs mini creme eggs (frozen for at least 2 hours), mini eggs, mini miklybar eggs etc
For the Topping
- 200 g White Chocolate or use milk chocolate if you prefer
- 100 g Chocolate Mini Eggs halve mini creme eggs wit ha sharp knife, chop all other eggs
Instructions
- Line a 20cm (8 inch) square tin with clingfilm or baking paper (you can also use a 23cm tin for a thinner rocky road).
- Place the butter, sugar, broken-up milk and dark chocolate (and cocoa powder if using) in a microwaveable bowl. Microwave in 40-second bursts, stirring in between until fully melted.100 g Butter, 100 g Golden Syrup, 200 g Dark Chocolate, 175 g Milk Chocolate, 2 tablespoon Cocoa Powder
- Stir in the crushed digestives, marshmallows, and mini eggs.180 g Digestives, 50 g Mini Marshmallows, 250 g Chocolate Mini Eggs
- Press into a 20cm baking tin lined with cling film. Use the back of a heavy metal spoon to really compact it down. Place in the fridge for 20 minutes.
- For the topping, melt the white chocolate in the microwave (in 40-second bursts again), cool for a few minutes, then spread over the rocky road base. Scatter over chopped mini eggs and halved frozen creme eggs. Chill overnight until set, before cutting into squares.200 g White Chocolate, 100 g Chocolate Mini Eggs
Notes
- If you're using mini creme eggs, make sure they have been frozen for at least two hours prior to making the recipe. Freezing them will stop them from becoming too squished when you mix all of the ingredients together in the bowl. It also makes them easy to slice in half for the topping!
- Make sure you use vegetarian marshmallows if you need the Easter rocky road to be vegetarian-friendly.
- Don’t crush all of the digestives too finely. You want some nice bits of crunchy texture.
- When pressing the rocky road mixture into the tin, use the back of a metal spoon and make sure you press it down very firmly to compact it.
- Omit the marshmallows and make an Easter tiffin instead.
- Add the zest of an orange for more flavour.
- Use different types of mini eggs. Terry's do chocolate orange mini eggs now!
- Instead of a white chocolate topping, use milk chocolate instead. I prefer milk chocolate, but my kids prefer white!
- To Store: Place the rocky road bars in an airtight container and store in the fridge for up to 2 weeks!
- To Freeze: Rocky road can be frozen for up to 3 months.
Vanessa
This is just so delightfully indulgent, I have to stop myself eating it all! Great recipe which all the family loved!
Kristen
This was such a treat! I can't wait for Easter just to make it again!
Aimee Mars
Okay, this rocky road version looks incredible and includes all my favorite Easter candy. I know my kids are going to love this when I make it for them.
Dana Sandonato
Okay so THIS just takes rocky road to a whole new level of awesome. Is there anything better than these nostalgic Easter candies?? NOPE!
Natalie
Brilliant idea! My son is going to love these rocky road bars. I just saved the recipe. Can't wait for Easter!