This Mini Egg Rocky Road is the ultimate no-bake Easter treat. Packed with crunchy biscuits, gooey marshmallows, and pastel chocolate mini eggs, it is quick to make, requires just a handful of ingredients, and is perfect for bake sales, parties or an easy weekend bake.
Ideal to enjoy over Easter and fun to make with children too.
This recipe was inspired by my no-bake mint aero slice and my mini egg cookie bars. You can’t have too many mini egg recipes, right!
I often see tasty rocky road squares on sale in coffee shops, if you make your own at home they work out much cheaper.
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Why you’ll love this mini egg rocky road
✅ Only 6 ingredients
✅ Takes only 10 minutes to prepare
✅ Fun to make with children
✅ Perfect for Easter baking
✅ The best sweet treat!
Ingredients
Here is what you will need for this recipe. Check the recipe card at the end of the post where all the quantities are listed.
- mini eggs – of course these add crunch, colour from their pastel shells, and general Easter-ness!
- milk chocolate – provides that silky smooth texture which is heightened by the crunchy and soft ingredients you add in. Use high quality chocolate, that you like the taste of, for best flavour.
- digestive biscuits – crushed, these add crunch.
- mini marshmallows – for colour, and soft chewy texture.
- golden syrup – this helps to hold the rocky road together and along with the butter, makes the chocolate set softer. It also adds that yummy rich flavour.
- butter – I use unsalted as that is what I keep my fridge stocked with. Mixed with chocolate and the other ingredients it makes the resulting rocky road softer.
Instructions
You can follow the quick one minute video I have added in this post to see the simple steps to make this mini egg rocky road, or follow these easy step by step instructions.
Step 1. Put 400 g of the milk chocolate, all the butter and golden syrup in a bowl. Melt (one to one and a half minutes in the microwave, stirring frequently).
Step 2. Put the digestive biscuits in a freezer bag and crush them using a rolling pin.
Step 3. Stir the biscuits into the melted chocolate mixture.
Step 4. Add 150 g of the mini eggs.
Step 5. Add the marshmallows.
Step 6. Mix together and transfer to lined pan. Press in using a wooden spoon.
Step 7. Melt the remaining milk chocolate and drizzle over the top, then smooth over with a spoon evenly.
Step 8. Top with 100 g of crushed mini eggs and refrigerate until set (1-2 hours).
Step 9. Once set, cut into chunks using a sharp knife and enjoy.
Variations
- Drizzle over white chocolate for extra decoration.
- Use different fillings, different chocolate treats. Add nuts, glacé cherries.
- Use a smaller pan to make it even deeper.
Equipment
I use a 9 inch / 23 cm square silicone pan, which is 4 cm deep. You can use a normal metal pan too, like this one.
Storage
Rocky road can be kept at room temperature for about a week. In warm weather or to keep it for longer you could refrigerate it for 2 weeks.
It can be frozen for up to three months – wrap well in clingfilm or foil, in pieces or a slab.
Top Tips for the best rocky road
- When melting the chocolate with the butter and golden syrup, stop and stir often, and use a low heat to avoid it seizing.
- Should the mixture seize, add 1-2 tablespoons of milk and stir really well for 5 minutes and it should come back together.
- When crushing the digestives, leave them as large chunks to add crunch.
- When pressing the rocky road mixture into the pan, do this carefully to ensure it is the same depth everywhere, especially in the corners.
- When you cover it with the melted chocolate, spread this evenly and cover all areas.
- When crushing the mini eggs, aim for large chunks.
Related
Looking for more Easter recipes like this Easter rocky road? Try these:
Recipe
Ingredients
- 580 g milk chocolate
- 55 g butter
- 2 tbsp golden syrup
- 200 g digestive biscuits
- 250 g mini eggs
- 50 g mini marshmallows
Equipment
Video
Instructions
- Put 400 g of the milk chocolate, all the butter and golden syrup in a bowl. Melt (one to one and a half minutes in the microwave, stirring frequently).400 g milk chocolate, 55 g butter, 2 tbsp golden syrup
- Put the digestive biscuits in a freezer bag and crush them using a rolling pin.200 g digestive biscuits
- Stir the biscuits into the melted chocolate mixture.
- Add 150 g of the mini eggs.150 g Mini Eggs
- Add the marshmallows.50 g mini marshmallows
- Mix together and transfer to lined pan. Press in using a wooden spoon.
- Melt the remaining milk chocolate and drizzle over the top, then smooth over with a spoon evenly.180 g milk chocolate
- Top with the remaining mini eggs, crushed, and refrigerate until set (1-2 hours).100 g Mini Eggs
- Once set, cut into chunks using a sharp knife and enjoy.
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