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, chocolate orange eggs and mini creme 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 and let it cool for 5 minutes
Pour two thirds 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 chocolate coated biscuits and mini eggs etc. into the lined tin, smooth down then add the remaining chocolate mixture, tap the tin on the work surface a few times to fill in any gaps
Add the Creme Eggs, chocolate bunnies, mini eggs, chocolate orange eggs and sprinkles on top
Put in the fridge overnight, or for 2-3 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