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Easter Egg Rocky Road is my classic rocky road recipe with an Easter egg twist. These are packed full of all kinds of Easter eggs and is a recipe that is not to be missed!
This is the final Easter recipe for 2021. I have already posted a few new Easter recipes this year:
With Easter around the corner, what better way to celebrate than with a quick, no bake, chocolate Easter treat? This recipe couldn't be easier and you know it's going to be good.
Or you could always make this Easter Egg Rocky Road after Easter to use up leftover Easter eggs.
I want to know how you are celebrating Easter! Do you have any family traditions?
Let me know in the comments below!
How to make Easter Rocky Road
Like all my rocky road recipes the base always starts off with butter, chocolate and golden syrup melted together with some for of marshmallows. In the Easter version of this recipe I used a mixture of regular marshmallows and Marshmallow Easter Eggs. If you want to use all of one or the other, that is entirely up to you!
The next step is all the other add ins. In this version we use a range of Easter eggs from mini speckled eggs, to Creme Eggs, to caramel filled eggs, etc. The choice of Easter eggs is really up to you and what you have on hand!
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Easter Egg Rocky Road
- ½ Cup Butter (110g)
- ½ Cup Golden Syrup (175g)
- 2 and ⅓ Cups Dark Chocolate (400g)
- 250 g Digestive Biscuits (Graham Crackers)
- 200-250 g Marshmallow Easter Eggs (or Marshmallows) chopped into small pieces.
- 1 Cup Various Easter eggs. (Mini speckled eggs, Creme eggs, caramel filled eggs).
- Line or grease a 9"x9" baking tin and set aside.
- Lightly crush the digestive biscuits and chop the marshmallows in half or quarters. Chop the various Easter eggs into small pieces.
- In a large bowl place the broken digestive biscuits, chopped marshmallows and Easter eggs and mix.
- Melt the butter, golden syrup, milk chocolate and dark chocolate together and pour through the the rest of the ingredients. Mix quickly and press into the prepared tin in an even layer.
- Place in the fridge for one or two hours until set. Cut with a sharp knife into pieces and serve.