Easter Rocky Road made with mini eggs, mini creme eggs, milk and whole nut chocolate, digestive biscuits and marshmallows, a delightful no-bake treat that goes down well with all ages. It's also a great way to use up any leftover chocolates or other Easter goodies in one perfect dessert.
With Easter upon us, there is an abundance of chocolates and sugary treats that tease us into (over)indulging. And while having them on their own is yummy, mixing them all together into one delectable dessert is even more fun.
I love using mini chocolate eggs in all sorts of Easter goodies, from Mini Egg Cookies, Meringue Nests, to Creme Egg Brownies or Creme Egg Cupcakes. Not only they are heavenly rich, but they also make everything look more appealing.
And these Mini Egg Rocky Road slices are pure heaven - so indulgent that I can't even seem to manage more than one slice at a time! They remind me of the Romanian Biscuit or Chocolate Salami which has a similar texture and ingredients used.
My rocky road makes a great edible gift idea too - all you need is a nice seasonal goodie bag with a pretty bow, and job done.
The sky is the limit when it comes to ingredients to use for a rocky road treat: any kind of chocolate you have around, any kind of biscuits/crackers, marshmallows and other Easter goodies.
- chocolate - I used a combo of milk chocolate and whole nut chocolate
- digestive biscuits - Graham crackers in the US
- mini eggs & mini creme eggs
- mini marshmallows - white and pink
You can use absolutely any other chocolate you have around: milk chocolate, dark chocolate, nut and fruit, different flavoured chocolate, you name it.
If you use plain chocolate and you still want a bit of a crunch, you can add any nuts you have around: hazelnuts, almonds, walnuts, cashew nuts, and many others.
Dried fruit is also a great addition if you have some around: raisins or any currants, dates, dried apricots, etc
Step-by-step photos and instructions
- break the chocolate into chunks and add it to a bowl set over a pan of simmering water to melt on a low heat
- break the digestive biscuits into small chunks
- add the mini eggs to a bag and use a rolling pin to bash them slightly
- cut the creme egg chocolates into chunks
- reserve some of the marshmallows and mini eggs for decorating
- in a large mixing bowl, add the melted chocolate, biscuits, mini marshmallows and mini chocolate eggs, and mix well to combine
- in a rectangle baking tray lined with non stick paper, transfer the chocolate mixture and spread it evenly
- decorate with the reserved marshmallows and mini eggs
- refrigerate for at least 30 minutes before slicing
The chocolate is the binding agent so we need to make sure there is enough of it to keep all the ingredients together, otherwise it will be hard to slice it or keep the slices together without crumbling.
Do not increase the heat when you melt the chocolate, otherwise it will become lumpy and greasy rather than smooth and easy to mix.
Different recipes call for butter and syrup as well, but I personally don't think they are needed, the chocolate does a good job by itself.
Keep the rocky road refrigerated until it's ready to be consumed, especially as at this time of the year the weather is warming up and the chocolate can melt and become sticky.
Absolutely! Slice the rocky road, and individually wrap each slice into non-stick paper. To defrost, either transfer it to the fridge overnight, or leave it on your kitchen counter for a quicker defrosting.
Not enough melted chocolate to bind all the ingredients together will make the rocky road hard to slice and crumbly.
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Easter Rocky Road
- 400 g chocolate (half milk half whole nut chocolate)
- 100 g digestive biscuits (Graham crackers)
- ½ cup mini marshmallows
- ½ cup mini creme eggs
- ½ cup mini eggs
- Break the chocolate into chunky and transfer them to a bowl set over a pan of simmering water to melt on a low heat.
- Break the biscuits into small chunks.
- Add the mini eggs to a bag and use a rolling pin to bash them lightly to break them into smaller pieces.
- Use a sharp knife to cut the mini creme eggs into chunks.
- Reserve some of the mini eggs and marshmallows for decorating.
- In a large mixing bowl, add the melted chocolate, digestive biscuits, marshmallows, mini eggs and mini creme eggs and mix well to coat all the ingredients with melted chocolate.
- Line a rectangle baking tray ( mine is 21 cm, 8 inches) with non-stick paper and transfer the chocolate mixture.
- Decorate it with the reserved marshmallows and mini eggs.
- Refrigerate for at least 30 minutes before slicing.
- The chocolate is the binding agent so we need to make sure there is enough of it to keep all the ingredients together, otherwise it will be hard to slice it or keep the slices together without crumbling.
- Do not increase the heat when you melt the chocolate, otherwise it will become lumpy and greasy rather than smooth and easy to mix.
- Different recipes call for butter and syrup as well, but I personally don't think they are needed, the chocolate does a good job by itself.
- Keep the rocky road refrigerated until it's ready to be consumed, especially as at this time of the year the weather is warming up and the chocolate can melt and become sticky.