No-bake Easter Rocky Road is a seasonal twist on a modern favourite. Full of all your favourite Easter sweets and chocolates and easy to make.
Who doesn’t love Rocky Road? Although a relative newcomer to the UK we have embraced all its candy yumminess and love an excuse for making and eating it.
Easter Rocky Road is all about bling
You can be subtle about making Easter Rocky Road with eggs that are chocolate or that look like eggs, or you can be blatant about it and use Smarties eggs in bright colours and Galaxy gold eggs. Sometimes more is more.
Why add biscuits when you want chocolate?
One of my girls used to be (still is?) a bit Rocky Road fan and has made plenty. I asked her if the Rich Tea biscuits were necessary – surely it’s all about the chocolate? Her reply was that it made it marginally less sickly so you can eat more. I’m not sure it makes much difference to me. And this is something I will only make at Easter because it is just too tempting.
Use your favourite sweets
So browse the supermarket shelves for your seasonal additions, I used Galaxy Golden Eggs, Cadbury Mini Eggs, Cadbury Mini Creme Eggs, Milkybar Mini Eggs and Smarties Mini Eggs and stuffed as many on as I could.
How do you make Rocky Road gluten-free?
You can make any Rocky Road gluten-free by using GF rich tea biscuits e.g. from Dr Schär, which I’ve used and which work equally well.
Also check the ingredients on the mini egg packets. In particular, you don’t want malted sweets like Maltesers. All the above were GF when I used them.
- Magic liner – Cut to fit the baking tins and re-use. You can wash it in the dishwasher. Nothing sticks and it doesn’t need greasing
- Baking parchment squares – Use these if you don’t have a liner to fit the tin. They are great for all square baking tins – 20cm or 23cm – and I also put one at the bottom of a plastic storage box before putting cakes etc in.
If you like this…
…Why don’t you try:
Easter Rocky Road
- 200 g plain chocolate
- 200 g milk chocolate
- 50 g butter
- 1 tablespoon golden syrup (15ml/30g)
- 100 g Rich Tea biscuits
- 100 g mini marshmallows
- 60 g Crunchie bars or Maltesers
- 50 mini eggs/Easter sweets (I used Galaxy Golden Eggs, Cadbury Mini Eggs, Cadbury Mini Creme Eggs, Milkybar Mini Eggs and Smarties Mini Eggs)
- Line the baking tin with Magic Liner or a baking parchment square
- Break the biscuits into small pieces
- Roughly chop the Crunchie bars/Maltesers or bash lightly with a rolling pin
For the Easter Rocky Road:
- Break the plain and milk chocolate into chunks and gently melt with the butter and golden syrup
- Heat in 30-second blasts on HIGH in the microwave, stirring in between ORIn a large heatproof bowl over a pan of simmering water – do NOT let the water boilFor step-by-step instructions see How to Melt Chocolate
- When melted, remove from the heat and allow to cool a little
- Stir in the biscuits, marshmallows and Crunchie/Malteser bits
- Pour the chocolate mixture into the tin and smooth the surface
- If using mini Creme Eggs, cut them in half lengthwise. Push the mini eggs down into the mixture
- Put in the fridge to set for 3 hours or overnightCut into squares or rectangles to serve.
Everyday Cooks Tips:Storage:
- Store in an airtight container in the fridge for up to a week
- Buy GF biscuits and check the labels on the sweets