Easter Rocky Road
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
- Line an 8-inch square pan with parchment paper.
- Melt chocolates, butter, and golden syrup together over low heat until smooth.
- Remove from heat and let cool for 2-3 minutes.
- Fold in broken biscuits, marshmallows, coconut, and half of the mini eggs.
- Press into the prepared pan and top with remaining whole mini eggs.
- 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.
Find it online: https://dishmio.com/easter-rocky-road/