Easter Rocky Road

Easter Rocky Road

Chocolate heaven packed with marshmallows, biscuits and Easter treats!

Course Dessert
Cuisine British
Keyword Rocky Road
Prep Time 30 minutes
Total Time 30 minutes
Servings 16
Author thebakingexplorer


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

For decoration

  • 60 g Mini eggs
  • 60 g Galaxy golden eggs
  • 5 Mini Malteser Bunnies
  • 4 Creme Eggs cut in half


  1. Line an 8" square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it

  2. Prepare a mixing bowl filled with the broken up biscuits, the marshmallows, the mini eggs and the golden eggs

  3. 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

  4. Once it's fully melted and combined, take the pan off the heat

  5. 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

  6. Pour the whole lot into the lined tin, smooth down then add the remaining chocolate mixture to fill in any gaps

  7. Add the Creme Eggs, Malteser Bunnies and remaining mini eggs and golden eggs on top

  8. Put in the fridge overnight, or for 3-4 hours to set

  9. 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

  10. 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

Recipe Notes

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.