This Easter rocky road is a tasty no-bake treat that you can whip up in next to no time. It's made with mini marshmallows, digestive biscuits and mini Creme Eggs and then topped with all kinds of Easter goodies!
Introducing the ultimate no-bake Easter dessert...
My Easter rocky road is absolutely jam-packed with all kinds of goodies... Creme Eggs, Caramel Eggs, Malteser Bunnies, Mini Eggs and lots more! It's super easy to make and will only take you about 15 minutes of prep time. After that, you can just sit back and let the fridge do the rest of the work!
If you're ready to get going, keep on reading to get my ingredient and equipment notes, step-by-step images and top tips. And if you like this recipe, make sure to check out the rest of my other Easter traybake desserts too! Enjoy!
Ingredients
- Semi-sweet chocolate: This is key to getting the perfect rocky road consistency. Semi-sweet chocolate is dark chocolate with less cocoa content, usually around 35-55%. If you go to the supermarket and pick out some cheap dark chocolate, chances are it's semi-sweet (it will tell you the cocoa % in the ingredients list). Don't use milk chocolate for this recipe because it'll cause the mixture to split, and actual dark chocolate will be a little too bitter.
- Butter: Salted or unsalted, whichever you prefer! This makes it easier to cut into the finished rocky road and gives it a lovely rich flavour.
- Golden syrup: Helps the chocolate and butter melt together nicely without splitting. You can swap this out for agave nectar or honey.
- Digestive biscuits: You can't have a rocky road without digestive biscuits! Don't crush them too finely; otherwise, the chocolate will absorb the crumbs and make the mixture too thick. You want them to be medium-sized chunks for the best texture.
- Mini marshmallows: I like to use white marshmallows as I think they look the best but you can use pink or a mix of both.
- Mini Creme Eggs: I added these to the base of the rocky road to add a touch of Easter flavour. I used 1 bag (78g) and cut them into halves.
- Easter sweets: You can use any kind of Easter chocolate or sweets that you like for the topping. I used mini Malteser bunnies, colourful chocolate beans, Caramel Eggs, Kinder Mini Eggs, Milky Bar Mini Eggs, and Cadbury Mini Eggs. Be mindful of where you place the Mini Eggs as they can be difficult to cut through. Try to imagine where your cut lines will be so you can place them in the middle of the slices.
- Easter sprinkles: For some extra fun and colour! I used Tesco's bunny & carrot Easter sprinkles.
Equipment
- 8x8-inch tin: The perfect size for this recipe. A 9x9 will work too but the slices will be slightly thinner. For easy, individual-sized servings, you can put spoonfuls of the rocky road mixture into cupcake cases.
- Saucepan: For melting chocolate, butter, and golden syrup. I really recommend doing this over the stove if you can (rather than in a bowl in the microwave) as it's so much easier to control the heat.
- Baking paper: This makes removing the rocky road from the tin much easier! I recommend lining your tin even if it's non-stick.
- Mixing bowl: A large one, for mixing all of the ingredients together.
- Utensils: You'll need a wooden spoon for mixing the ingredients and a sharp knife for cutting the finished rocky road. A silicone spatula is also handy for pressing the mixture into the tin, but this is not totally essential.
How to make Easter rocky road
Step 1: Start by lining an 8x8-inch tin with baking paper. Leave a little bit hanging over each edge so that it's easy to remove later.
Step 2: Cut 1 bag of Mini Creme Eggs (78g) into halves.
Step 2: Add 80g of digestive biscuits to a large bowl and use your hands to crush them into medium-sized pieces. Then, stir in 80g of mini marshmallows and the Creme Egg halves.
Step 3: To a saucepan, add 300g of semi-sweet chocolate, 100g of cubed butter and 3 tablespoons of golden syrup. Place the saucepan over low heat on the stove and stir occasionally until everything has melted. Remove it from the heat and let it cool for about 5 minutes.
Step 4: Pour the melted chocolate mixture into the bowl with the dry ingredients and mix well until everything is evenly coated. Transfer it to your lined tin and press it into place.
Step 5: Top with your chosen Easter sweets and sprinkles, being mindful of where you will cut through the rocky road later (Mini Eggs are very tough to cut through).
Step 6: Pop your rocky road in the fridge for about 3 hours then remove it from the tin, cut it into slices and enjoy!
Top Tips
- Keep the heat very low when mixing the chocolate butter and golden syrup. This will prevent it from splitting or seizing.
- Let the chocolate mixture cool for about 5 minutes before adding it to the bowl. If it's too hot, it'll melt the marshmallows and Creme Eggs.
- If you're finding it hard to cut through the rocky road, dip your knife in boiling water and wipe it dry between each slice. The residual heat will slightly melt the chocolate and make it easier for the knife to glide through.
- Digestive biscuits can be swapped for any other biscuits that you like. Shortbread, Biscoff and Oreos all work great.
FAQs
When stored in an airtight container in the fridge, this rocky road will keep well for up to a week. However, I'll be honest- it rarely lasts that long!
Yes, you can freeze it for up to 3 months. You can either wrap the whole slab up tightly with clingfilm (after it's set) or you can cut it into slices and put them into airtight containers. To defrost, just transfer it to the fridge overnight or let it sit out at room temperature for an hour or two. Do not refreeze.
If you can't find golden syrup, you can substitute it with honey or agave nectar. The flavour will be slightly different, but it'll still work to bind the ingredients together.
As the name suggests, it's chocolate that is somewhere between milk and dark chocolate. The super cheap dark chocolate you can find in the supermarkets is usually semi-sweet. For this recipe, I recommend using 'dark' chocolate that has about 35-45% cocoa content. Just read the ingredients list on the packaging to check the cocoa percentage.
More Easter treats:
- Creme Egg traybake
- Mini Egg slice
- Malteser bunny cheesecake
- Mini Egg fudge
- Easter Bunny cookies
- Kinder puff pastry nests
I hope you like my Easter rocky road! If you make it at home, let me know what you're topping yours with. Enjoy!
Easter Rocky Road
Ingredients
- 300 g Semi-sweet chocolate
- 100 g Butter
- 3 Tablespoons Golden syrup
- 80 g Digestive biscuits
- 80 g Mini marshmallows
- 78 g Mini Creme Eggs halved (1 bag)
Topping
- 3 Mini Malteser bunnies
- 2 Cadbury Caramel Eggs halved
- Handful Mini Eggs (I used a mix of Cadbury's, Milky Bar and Kinder Mini Eggs)
- 1 Tablespoon Chocolate beans or mini M&Ms
- 1 Tablespoon Easter sprinkles
Instructions
- Line an 8x8-inch tin with baking paper.
- Melt the chocolate, butter and golden syrup together in a saucepan over low heat. Leave to cool for around 5 minutes.
- Crush the digestive biscuits into medium-sized chunks then add them to a large bowl along with the mini marshmallows and Mini Creme Egg halves. Mix to combine.
- Pour the melted chocolate mixture into the bowl and mix well until everything is evenly coated. Transfer it to your lined tin and press it into place.
- Add the Easter chocolates and sprinkles on top then pop the rocky road into the fridge for 3 hours to set.
- Once set, remove it from the tin, cut into squares and enjoy!
Video
Notes
- Store in an airtight container for up to 1 week.
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