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Pieces of Easter Rocky Road on a plate
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Easter Rocky Road

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.
Prep Time15 minutes
Total Time15 minutes
Course: Teatime
Cuisine: US
Servings: 12 pieces
Author: Susie@Everyday Cooks

Ingredients

  • 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)

Equipment

Square tin 23cm/ 9-inch
Baking parchment square

Instructions

Preparation:

  • 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 OR
    In a large heatproof bowl over a pan of simmering water - do NOT let the water boil
    For 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.

Video

Notes

Everyday Cooks Tips:

Storage:
  • Store in an airtight container in the fridge for up to a week
Make gluten-free:
  • Buy GF biscuits and check the labels on the sweets