This easy no bake rocky road is packed full of Easter chocolate and it takes just 5 minutes to make. Kids will love mixing in their favourite mini Easter eggs to melted chocolate with some biscuits and marshmallows for good measure. This is classic rocky road with an Easter twist. Just 6 ingredients is all you need for Easter Rocky Road and it is the ultimate indulgent Easter treat!
Think of all your favourite Easter mini eggs, and then load them into rocky road. It's pretty genius isn't it? This is so rich and indulgent, and a great way to use up leftover Easter chocolate (if that is even a thing).
Just 5 minutes of mixing everything together and then you just need to leave it to set for an hour in the fridge and you have yourself mini egg rocky road.
If you LOVE chocolate, then this is one for you. A mixture of milk and dark chocolate melted with butter and golden syrup and then we folded in biscuits and marshmallows and a mixture of all the mini Easter eggs we could find.
If you are looking for some other Easter recipes to try, then why not try our Mini Egg Fudge, Easter Nests or Mini Egg Cookies?
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Why You Will Love It
- So easy - This Easter Rocky Road is SO easy to make, you just mix everything together. Once the chocolate is melted with the butter and golden syrup, kids can get involved with mixing in all the other ingredients. I bet they will enjoy licking the bowl after too!
- No bake - We love any dessert that doesn't involve baking. All you need to do is put this easter egg rocky road in the fridge for an hour to set.
- Just 5 minute prep time - This might be one of the quickest desserts ever.
- Uses up leftover Easter chocolate - We NEVER have any leftover Easter chocolate, but if you do then this is a great way to use it all up, as pretty much anything goes.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chocolate - We used a mixture of milk and dark chocolate, but you could use just milk or dark if you prefer. If you just use dark chocolate it will have more of an intense flavour. Try to use the best quality chocolate you can, as you will be able to taste the difference. We use Callebaut.
- Butter - We used unsalted.
- Golden syrup - You can find this in the baking section of your supermarket.
- Digestive biscuits - You could swap these for rich tea, shortbread or Hobnob biscuits if you prefer.
- Mini marshmallows - Try to use a mixture of white and pink mini marshmallows for lots of extra colours.
- Chocolate eggs - There are so many options here and we have listed the options below.
Variations
All you have to do is take a walk down the Easter aisle in your local supermarket from about February onwards and you will see just how much choice there is. We have used standard mini eggs, Milkybar eggs, mini chocolate orange eggs and Aero eggs.
You could also use other mini eggs like mini Oreo eggs, Galaxy Eggs, Lindt eggs or Smarties eggs. We wouldn't recommend caramel or Creme eggs, as they are a bit too runny. You could also just use Smarties or M&Ms.
You could top them with mini Malteasers/KitKat bunnies, or Hotel Chocolat do little white chocolate bunnies which would be delicious.
If you wanted to make this easter rocky road even more indulgent, then you could melt some white chocolate and then drizzle is all over the top. You can also mix some raisins and nuts into it if you want.
You could add different flavours with some mint or orange. For orange you could mix in some orange zest and for mint you could use some mint essence.
How to Make Easter Rocky Road - Step by Step
- Step 1: Add the chocolate, butter and golden syrup to a large microwave safe bowl (a). Microwave on high for 30 second intervals, until all the chocolate and butter have melted (b). Leave to stand for 1 minute.
- Step 2: Add the broken biscuits (a) and mix well (b).
- Step 3: Add ⅔ of the broken mini eggs (a) and mix well again (b).
- Step 4: Add the marshmallows (a) and mix one more time (b).
- Step 5: Line a 10x8" (25x10cm) baking tin with baking paper. Pour the mixture into the tray and press the mixture down and into the corners (a). Top with the remaining mini eggs, pressing them gently into the mixture (b). Refrigerate for 1 hour then cut into squares.
Serving Suggestions
These are pretty big and indulgent, so we wouldn't serve it with anything else to eat, maybe some fruit on the side to lighten it all up a little. However, we do love a hot drink or smoothie to go with one of these for an afternoon pick-me-up. Why not try one of these:
- Hot Chocolate Spoons
- Chai Tea Latte
- Banana Milk
- Cinnamon Coffee
- Apple Pie Smoothie
- Slow Cooker Hot Chocolate
- Cinnamon Mocha
Storage
Store: You can put this Easter rocky road in an air tight container in the fridge and it will keep for 2 weeks. If you don't eat it all before that of course.
Freeze: You can individually wrap the rocky road and then put them in a freezer bag and they will keep for 2 months.
Defrost: You can defrost it on the counter and it will only take a couple of hours.
Extra Tips
- Our microwave is 1,000 watt, which melted the chocolate and butter in 90 seconds. Different microwaves may take longer, but keep doing it in 30 second intervals until fully melted. Don't cook it for too long in one go, as it can cause it to split. You can melt it in a bowl over a pan of water if you prefer.
- Leaving the melted chocolate to stand for 1 minute is important as it will prevent the marshmallows from melting.
- Use mini eggs with hard centres. Using soft centred eggs (like caramel or fondant) will melt into the chocolate mixture. Although you could use mini creme eggs and freeze them first before mixing them in.
- Cutting mini eggs with a knife is near impossible. We put ours in a ziploc bag and broke them up with a rolling pin.
- Make sure to use vegetarian marshmallows if you want to keep this vegetarian. You can leave the marshmallows out and it is more of a tiffin.
- Don't crush your digestives too small, you want to have some big chunks in there.
- You need to press the rocky road well into the tin so it is nice and compact. You can use the back of a wooden spoon to do this.
Frequently Asked Questions
We have cut this recipe into 24 portions. They are really rich and chocolatey, so you don't need a lot.
You need to let it chill for at least an hour so it all sets and it's easier to handle. I know the wait is going to be hard, but trust me that it's worth it!
If you use gluten free biscuits and chocolate and make sure there is no cross contamination, then this can be gluten free?
Yes, you will need to make sure you are using vegan chocolate and butter, as well as marshmallows and biscuits and make sure all the Easter chocolates are vegan too. We love Moo Free for Easter chocolates.
Adding butter and golden syrup to the melted chocolate means that it doesn't set rock hard like using just chocolate would. You need to use a large very sharp knife and press down hard, rather than sawing into it.
More Chocolate Recipes
If you’ve tried this Easter Rocky Road recipe, let us know how you got on in the comments below.
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Recipe
Easter Rocky Road
Ingredients
- 150 g (5.25 oz) Chocolate - milk
- 150 g (5.25 oz) Chocolate - dark
- 70 g (0.33 cups) Butter
- 3 tablespoon Golden syrup
- 120 g (4.25 oz) Digestive biscuits - broken into small pieces
- 60 g (1.25 cups) Mini marshmallows
- 200 g (1.25 cups) Mini eggs - chopped (for the mixture)
- 100 g Mini eggs - for topping
Instructions
- Add 150 g Chocolate (dark), 150 g Chocolate (milk), 70 g Butter and 3 tablespoon Golden syrup to a large microwave safe bowl. Microwave on high for 30 second intervals, until all the chocolate and butter have melted. Leave to stand for 1 minute.
- Add 120 g Digestive biscuits and mix well.
- Add 200 g Mini eggs (broken) and mix well again.
- Add 60 g Mini marshmallows and mix one more time.
- Line a 10x8" (25x10cm) baking tin with baking paper. Pour the mixture into the tray and press the mixture down and into the corners. Top with 100 g Mini eggs (whole), pressing them gently into the mixture. Refrigerate for 1 hour then cut into squares.
Recipe Tips
- Our microwave is 1,000 watt, which melted the chocolate and butter in 90 seconds. Different microwaves may take longer, but keep doing it in 30 second intervals until fully melted. Don't cook it for too long in one go, as it can cause it to split. You can melt it in a bowl over a pan of water if you prefer.
- Leaving the melted chocolate to stand for 1 minute is important as it will prevent the marshmallows from melting.
- Use mini eggs with hard centres. Using soft centred eggs (like caramel or fondant) will melt into the chocolate mixture. Although you could use mini creme eggs and freeze them first before mixing them in.
- Cutting mini eggs with a knife is near impossible. We put ours in a zip-loc bag and broke them up with a rolling pin.
- Make sure to use vegetarian marshmallows if you want to keep this vegetarian. You can leave the marshmallows out and it is more of a tiffin.
- Don't crush your digestives too small, you want to have some big chunks in there.
- You need to press the rocky road well into the tin so it is nice and compact. You can use the back of a wooden spoon to do this.
Nutritional Information
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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Kushigalu says
What a delicious recipe to try this Easter. Thanks a lot for sharing.
Holley says
Two of my favorite candies and flavor mashed into one???!!!!! It can't get any better than this!!!! YUUUUUM!!!
Sara says
Oh my this recipe went down well in my house! Delicious and I am certain we will make it again (and often) leading up to Easter!
Emily says
Yum! This looks so yummy! The kids will love the colorful candy pieces throughout this rocky road :)
MJ says
This was so much fun to make with the kids! So yummy too!
Nathan says
This dessert looks downright dangerous, definitely something I'll have to make for my family this Easter. Thanks for the recipe!
Beth says
Such a fun way to use up some of that Easter chocolate. Thanks for the inspiration!
Natalie says
Yum, my son will love this! Such a simple sweet treat for kids. Definitely saving this!
Gina says
Love everything about this recipe from all the great easter candy to it being a no bake treat! Something I know I will be making for Easter here on out!
Kim says
So fun and easy! My nephew loved helping me make this. Great Easter dessert!
Aimee Mars says
I agree! This is pretty genius and it's exactly what I'm going to do with all our leftover Easter candy. This would also be great to give to neighbors too!
Andrea says
Super fun, Festive and yummy! Can't wait to make this with my grandchildren.