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Easter Rocky Road!

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A delicious No-Bake Easter Rocky Road, packed full of all things sweet. Mini Eggs, Creme Eggs & more!

Recently, I posted my normal Rocky Road recipe and my god you guys LOVE it! I just couldn’t cope with the number of views and love the recipe received for something that is so simple, and with so many thousands of recipes for it already out there! This, of course, made me want to post something else that I know you guys would love… an Easter version.

If I am being honest, the recipe is very much based on my Rocky Road recipe, but I have made some delicious Easter additions in the form of Mini Eggs (Classic Easter obsession) and Creme Eggs, as my boyfriend is OBSESSED with them, and many more Easter goodies! I was a little dubious myself about this recipe, but I have genuinely wowed myself.

Cutting through the rocky road into the chunks shows the mini eggs & creme eggs through and through, without the creme eggs leaking everywhere (as I store it in the fridge) and having the white chocolate on top with a few crushed Mini Eggs give it a lovely little Easter twist on the classic Rocky Road.

You can, of course, adapt it in SO. MANY. WAYS. Such as, I’ve made it with the Oreo Mini Eggs you can get, and the Daim versions, and jeeeez Louise its heaven. I personally love how sweet it is, but if you aren’t a massive fan of something oh so sweet then I recommend using just dark chocolate, or even a 50/50 mix of Milk and Dark chocolate.

I genuinely can’t get over how well this recipe cut when I sliced it up, but I get some people struggle with this. My tips are to use a large sharp knife, and just press down into it. Sawing at it will cause problems and make it look messy. Also, because you have the syrup and butter in the mix, it doesn’t set rock solid like some other rocky road’s can, so that’s always good.

This Easter Rocky Road is sweet, delicious, and utterly addictive. You will want to make this more than once (I can guarantee it) and everyone of all ages will love it. I had many taste testers for this recipe, and they all LOVED it. 

Recipe Update March 2019 – I decided to make this again so that I can film it. The only changes I made was to add in more types of chocolate. I used Mini Eggs, Creme Eggs, M&M Eggs, Milkybar Eggs, AND Galaxy Golden Eggs. This basically just shows that I can use any you like! I had just gone a little crazy with the Easter Shopping, and this rocky road can be so adaptable!

The thing I love about this recipe, is the fact that you can adapt it so much! Who doesn’t love at least one type of Easter treat?! And it’s so easy to make! The video on this page shows how easily it can be put togethter – and making sure you have a big enough bowl to fold it all together helps – I’ve made a mistake there before. It was messy. 

Some people have mentioned struggling to get the Chocolate/Butter/Sugar mix to not spit, and I genuinely have only ever had this once. For perspective, I have made this sort of Rocky Road easily 150+ times, and only once had it split. The reason? I left it by accident for too long, and it got too hot. They key is low temperature, actual butter, and not over mixing. 

I realise in the video I show that I stir it, but thats to prevent anything catching. You don’t need to whisk it or anything like that. Often as well, some brands of chocolates arent the same level of chocolate, and that can cause an issue! Using a marriage of Milk and Dark Chocolate like this recipe does is the best, but you can use all Dark or all Milk if you prefer! Apparently as well, if the mixture splits, stir in some tablespoons of milk one at a time till it comes back! Magic!

 

Easter Rocky Road!

A delicious No-Bake Easter Rocky Road, packed full of all things sweet. Mini Eggs, Creme Eggs & more!
5 from 1 vote
Print Pin Rate
Category: Dessert
Type: Rocky Road
Prep Time: 10 minutes
Cook Time: 10 minutes
Setting Time: 2 hours
Total Time: 20 minutes
Servings: 16 Pieces
Author: Jane's Patisserie

Ingredients

  • 400 g Milk/Dark Chocolate
  • 125 g Golden Syrup
  • 125 g Unsalted Butter
  • 100 g Mini Marshmallows
  • 150 g Digestives (chopped)
  • 600-800 g Easter Chocolates
  • 250 g White Chocolate

Instructions

  • Line a 8/9″ Square tin with Parchment paper and leave to the side.
  • In a Large bowl, add in the Chocolate, Golden Syrup, and Butter – melt on a low heat over a Double Boiler, or in the Microwave on short bursts until fully melted – stir till smooth! Be careful not to overheat the mixture!
  • Once it's melted and combined, add in the Marshmallows, chopped biscuits, Easter Chocolates (Apart from a handful) – fold together – pour into the tin and spread till its even.
  • Melt the white chocolate and pour over the top of the rocky road, and sprinkle over the last of the Easter Chocolates!
  • Refrigerate until set, chop up, and enjoy!

Notes

  • I really would recommend using just Milk or Dark Chocolate for this as it melts better than White Chocolate, and the White Chocolate might mix/split when mixing it with the Golden Syrup or Butter!
  • I often use either Supermarket Own Chocolate or Callebaut Milk Chocolate – I find the flavour works best and its delicious, but any chocolate will work!
  • You can easily half the recipe for less, but these are so moreish you will want the large piece! Trust me! I store this in the fridge, and it’ll last for about a week (But it won’t as its so delicious.)
  • I use Mini Creme eggs so that they weren’t too big in the rocky road!
  • This recipe will last for 7 days in the fridge!
Nutrition Facts
Easter Rocky Road!
Amount Per Serving
Calories 332 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 21mg7%
Sodium 79mg3%
Potassium 12mg0%
Carbohydrates 40g13%
Sugar 33g37%
Protein 3g6%
Vitamin A 290IU6%
Vitamin C 1.2mg1%
Calcium 81mg8%
Iron 0.7mg4%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Easter & Traybake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

27 Comments

  • Michelle Hurst
    April 7, 2019 at 11:05 am

    Hi Jane, I just love all of your recipes. I am making this Easter rocky road for both my husbands and my work and family. So lots and lots of chocolate being bought. Hahah. My question is the white chocolate, do I use any white chocolate or the cooking white chocolate?

    Thanks
    Michelle

    Reply
    • Jane's Patisserie
      April 7, 2019 at 4:34 pm

      For the white chocolate, as it’s just going on top, it can be any! X

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  • Karen Murray
    March 17, 2018 at 6:10 pm

    5 stars
    Jane, can these be frozen? They look amazing! Can’t wait to try them out. Your recipes are fantabulous! Kx

    Reply
  • Brenda
    January 9, 2018 at 4:45 am

    Hi Jane, love you Easter Rocky Road, the cream eggs and mini’s make it so colorful and scrupulous, can’t waut to make it this Easter again!
    Thanks for all your lovely recipes

    Reply
  • Becky
    April 14, 2017 at 1:06 pm

    I tried to make this but my chocolate, butter and syrup kept splitting I really don’t know why this has happened to me before don’t know what I’m doing wrong!!!

    Reply
    • Jane's Patisserie
      April 15, 2017 at 4:56 pm

      Sorry you’ve had troubles! It might be that one of the ingredients, probably the butter, got too hot. The mixture would still set if it had split a little, but I understand its annoying.

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  • Lauren
    April 3, 2017 at 3:09 pm

    Do you put the mini eggs and creme eggs in the mixture whole? Or do you break them up?

    Reply
  • Clair
    April 2, 2017 at 10:10 pm

    Oh my. Made these this afternoon, talk about yum! Tempting other teachers at school by sending my photo of them. Guess who will be the popular girl in school tomorrow!? Had some creme eggs left so chopped them up and added to the top too.

    Reply
  • Marilyn
    April 2, 2017 at 4:27 pm

    Hello, I am in the USA, and don’t understand what “chopped digestives” are and the “Golden syrup” is…could you explain? Also, since we don’t use the metric system do you have a way of transferring the grams into cups or spoon sizes? If not, it’s no big deal, I probably can figure it out. Your recipe is so pretty, and looks delicious, I want to make this for my friends for Easter.
    Thank you,
    Marilyn

    Reply
    • Jane's Patisserie
      April 2, 2017 at 5:40 pm

      Graham Crackers are your version of Digestives, and I would advise googling your alternative for Golden Syrup as I am unsure myself. I’m afraid I don’t work in Cup measurements either as I hate them and find them unreliable, but i’d recommending investing in a set of digital scales so you can make all recipes! x

    • Shirley Copperwheat
      April 19, 2019 at 4:07 pm

      I also am from the US and when I looked up golden syrup it says to use honey or honey and corn syrup.

    • Draco Malfoy
      April 10, 2020 at 5:59 pm

      Must be a muggle

  • Minal
    March 19, 2017 at 6:55 pm

    I’m not a big fan of marshmallows. Is there something else you’d recommend to use instead?,

    Reply
    • Jane's Patisserie
      March 19, 2017 at 10:37 pm

      You could just use more of the other ingredients if you wish, or add in a different chocolate bar like Crunchies for example! X

    • Minal
      April 4, 2017 at 9:39 am

      Thanks! You sold me on Crunchies.

  • catherine
    March 17, 2016 at 10:22 am

    i’m saving this and sending it to my mam to make. this looks beyond immense.

    Reply
  • Truc Vert
    March 11, 2016 at 4:28 pm

    This is just amazing! Mini eggs are great aren’t they – the splash of colour just screams ‘easter’ 🙂

    Reply
    • Jane's Patisserie
      March 11, 2016 at 6:50 pm

      Thank you so much! I was worried they didn’t look Easter-y enough!

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