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!
How to make Easter Rocky Road…
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’m a big fan of!)
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.
What is the best kind of chocolate to use for rocky road?
I used chocolate callets by Callebaut for this rocky road, any good quality chocolate will work well and taste delicious. I’ve also made rocky road many times using supermarket own brand chocolate. I recommend avoiding cooking or baking chocolate.
How should you store rocky road?
Rocky road is best kept in the fridge. It can be stored at room temperature, but it will be much softer in texture and not last as long. Stored in the fridge, rocky road can last up to 3 weeks (well technically… you’ll probably eat it before then!!)
Tips for making the Easter Rocky Road:
- You can use any combination of Easter chocolates for this rocky road. You could also use Terry’s chocolate orange eggs, Oreo eggs, Reese’s peanut butter eggs, Lindt eggs… there’s so many options nowadays the choices are endless!
- You can use a baking spread like Stork in rocky road, but I much prefer using butter as I think it tastes better. But of course it’s down to personal preference!
- I use Freedom Marshmallows in all my rocky road as they are vegetarian. Many marshmallows contain gelatine so check the packet if you are serving this rocky road to vegetarians. Freedom marshmallows are available online and in Sainsburys. M&S also do a gelatine free marshmallow.
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More Creme Egg recipes…
Easter Rocky Road
Ingredients
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
Instructions
- 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
Notes
Nutrition
If you like this, check out more of my Rocky Road recipes!
Or you might like more of my Easter recipes!
Pin for later!
I’m linking this recipe up with Cook Blog Share hosted by Flipped Out Food, and Fiesta Fridays hosted by Frugal Hausfrau and Fiesta Fridays.
We weren’t around for Easter this year, but I have to say: Ima go buy some bargain Easter candy just so I can make THIS! It looks absolutely sensational. Thanks for bringing your Easter Rocky Road to #CookBlogShare!
Sounds like a great plan!
This is eggily beautiful! My kids are stoically munching their way through what’s left but next year I might confiscate their stash just to make this!
Haha, great idea!
The idea of left over Easter chocolate makes me smile. This looks so delicious 🙂
We have loads left for months sometimes because I make so many cakes we’re usually eating cake instead haha 😀
Yes, please! I’ll take a tin! This looks craveworthy! Thanks for sharing this week at Fiesta Friday!
Mollie
Thank you!
I made an altered version of these to make them gluten free, and also removed the Creme Eggs due to an allergy in the group I was baking for. I used GF digestives and removed the Malteser bunnies to make them GF, and added mini caramel eggs instead of Creme Eggs. Still tasted amazing and very easy to make. Thank you for the recipe 🙂 Looking forward to them again next Easter!
Thank you Isabel! I love how versatile this recipe is and I’m glad you made it work for your groups dietary needs!
I loved this Easter rocky road – I had to improvise a little due to the current circumstances (had no golden syrup or digestives but I substituted maple syrup and shortbread biscuits) but it was still delicious and so easy to make. Thank you!
Thanks so much Jill, I’m glad to know the maple syrup worked well as I’ve not tried that before in rocky road but I am a huge maple syrup fan!