If Easter has past when you’re reading this, then this recipe for Easter Rocky Road is perfect for using up your leftover Easter chocolate (if you have any!) by combining it all into one delicious treat! I’ve used lots of Easter favourites in this recipe like Creme Eggs and Mini Eggs, but you can use whatever leftover Easter chocolate you have in the house. You could even use Easter eggs as the chocolate part of the recipe! As it’s a no bake recipe it’s great for making with the kids and it’s such a simple process for anyone to follow as you don’t even have to turn the oven on!
Step by step…
I started by preparing the fillings in a bowl, I broke up the biscuits and added the marshmallows, mini eggs and golden eggs. To make sure the Easter Rocky Road stayed vegetarian friendly I used gelatine free Freedom Mallows, which I have mentioned before as I’m a big fan of them.
Then I melted both chocolates, the golden syrup and butter together in a pan on a low heat.
I mixed almost all of the chocolate into the bowl of fillings until well coated. Then I put the mixture into the tin and pressed it down. I like to save a bit of the melted chocolate mixture to pour on top and fill in any gaps. Then I dotted the top with the Creme Eggs, Malteser Bunnies, and more Mini Eggs and Golden Eggs. It went in the fridge to set for a few hours.
Once it was set I removed the Easter Rocky Road from the tin and sliced it into squares.
The Easter Rocky Road was indulgent chocolate heaven! Rocky road is always such a yummy treat, and having all the Easter chocolate makes it so tasty and addictive.
More Creme Egg recipes…
|Creme Egg Cupcakes||Creme Egg Brownies||Creme Egg Trifle|
Easter Rocky Road
Chocolate heaven packed with marshmallows, biscuits and Easter treats!
For the rocky road
- 150 g Dark chocolate
- 350 g Milk chocolate
- 200 g Butter or baking spread
- 150 g Golden syrup
- 100 g Digestive biscuits Broken up
- 75 g Marshmallows gelatine free if serving to vegetarians, I use Freedom Mallows
- 225 g Mini eggs and golden eggs
- 60 g Mini eggs
- 60 g Galaxy golden eggs
- 5 Mini Malteser Bunnies
- 4 Creme Eggs cut in half
Line an 8" square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it
Prepare a mixing bowl filled with the broken up biscuits, the marshmallows, the mini eggs and the golden eggs
Put the butter, golden syrup, dark chocolate and milk chocolate in a pan and melt together on a low heat, stirring together as it melts
Once it's fully melted and combined, take the pan off the heat
Pour almost all of the chocolate mixture into the mixing bowl of biscuits and mini eggs etc. and stir to fully coat the fillings with chocolate
Pour the whole lot into the lined tin, smooth down then add the remaining chocolate mixture to fill in any gaps
Add the Creme Eggs, Malteser Bunnies and remaining mini eggs and golden eggs on top
Put in the fridge overnight, or for 3-4 hours to set
Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for a softer texture
If you store the rocky road in an airtight container it can be kept for 1 - 2 weeks, and up to 3 weeks in the fridge. It is best kept in the fridge
You can use any combination of milk and dark chocolate as long as the total amount of 450g is reached. Or you could use all dark or all milk.
If you like this, check out more of my Rocky Road recipes!
Or you might like more of my Easter recipes!
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