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Easter Rocky Road

Easter Rocky Road

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A festive no-bake chocolate treat packed with crunchy biscuits, fluffy marshmallows, and candy-coated Easter eggs.

Ingredients

Scale
  • 14 oz milk chocolate
  • 7 oz dark chocolate
  • 1/2 cup unsalted butter
  • 3 tbsp golden syrup
  • 7 oz digestive biscuits, roughly broken
  • 1.5 cups mini marshmallows
  • 1 cup chocolate mini eggs, some crushed
  • 1/4 cup shredded coconut

Instructions

  1. Line an 8-inch square pan with parchment paper.
  2. Melt chocolates, butter, and golden syrup together over low heat until smooth.
  3. Remove from heat and let cool for 2-3 minutes.
  4. Fold in broken biscuits, marshmallows, coconut, and half of the mini eggs.
  5. Press into the prepared pan and top with remaining whole mini eggs.
  6. Refrigerate for at least 2 hours until firm before slicing.

Notes

  • Let the chocolate cool slightly so the marshmallows don’t melt.
  • Use a warm knife for clean, easy slicing.
  • Store in the fridge to keep the chocolate and candy shells crisp.