Easy Easter Rocky Road
This easy Easter Rocky Road is a fun twist on classic rocky road, packed with chocolate, crunchy biscuits, marshmallows, and colourful mini Easter eggs. A quick no-bake Easter treat that’s perfect for gifting, parties, or using up leftover Easter chocolate.
Servings 16
Calories 424kcal
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Equipment
- Cling Film
Ingredients
- 100 g Butter unsalted
- 100 g Golden Syrup (light corn 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 (graham crackers) 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 with a 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/9" 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 (light corn 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 (graham crackers), 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
- Freeze mini creme eggs for at least 2 hours before using so they hold their shape when mixed and are easier to cut for the topping.
- Don’t crush the digestives too finely — leave some larger chunks for texture.
- Press the mixture firmly into the tin so the rocky road holds together when sliced.
- Use a 20cm (8 inch) square tin for thick slices or 23cm (9 inch) for thinner pieces.
- For a vegetarian version, make sure you use vegetarian marshmallows.
- Store in the fridge for up to 2 weeks or freeze for up to 3 months.
Nutritional Information (Approximate)
Calories: 424kcal | Carbohydrates: 51g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 96mg | Potassium: 254mg | Fiber: 4g | Sugar: 37g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg
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