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Easter Rocky Road.
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5 from 7 votes

Easy Easter Rocky Road

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!
Course Bars
Cuisine British
Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings 16
Calories 424kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Measuring Spoons
  • Mixing Bowl
  • 20 cm (8'') Square Baking Tin
  • Cling Film

Ingredients

Metric - US Customary
  • 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

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 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.
 
Variations:
  • 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!
 
Storage:
Store - Place the rocky road bars in an airtight container and store in the fridge for up to 2 weeks!
Freeze - Rocky road can be frozen for up to 3 months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Easter Rocky Road
Amount per Serving
Calories
424
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
3
mg
1
%
Sodium
 
96
mg
4
%
Potassium
 
254
mg
7
%
Carbohydrates
 
51
g
17
%
Fiber
 
4
g
17
%
Sugar
 
37
g
41
%
Protein
 
5
g
10
%
Vitamin A
 
12
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
59
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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