Easter often brings a delightful abundance of chocolate, a wonderful treat from friends and family. If you find yourself with a surplus of shiny Easter eggs, why not transform them into an even more spectacular dessert? This no-bake Easter Egg Rocky Road is the perfect solution. It’s incredibly easy to make, requires no oven time, and is a fantastic recipe for getting little ones involved in the kitchen. It’s a wonderful way to create new memories while using up those delicious leftovers.
This recipe is all about simple, joyful assembly. Little hands will love bashing the biscuits and mixing all the colourful ingredients together. The result is a fudgy, crunchy, and chewy treat that will disappear in a flash!
Ingredients
- 400g leftover milk chocolate Easter eggs, broken into pieces
- 125g unsalted butter, cubed
- 3 tbsp golden syrup
- 200g digestive biscuits
- 100g mini marshmallows
- 150g mini chocolate eggs, some whole and some lightly crushed
Instructions
- Begin by lining a 20cm (8-inch) square baking tin with non-stick baking parchment, leaving some overhang to make it easy to lift out later.
- In a large, heatproof bowl set over a saucepan of gently simmering water, combine the broken Easter egg chocolate, butter, and golden syrup. Stir occasionally until everything is melted, smooth, and glossy. Be careful not to let the bottom of the bowl touch the water.
- While the chocolate melts, place the digestive biscuits in a zip-top bag. Use a rolling pin to gently bash them into a mix of fine crumbs and larger, bite-sized pieces for a lovely texture.
- Once the chocolate mixture is smooth, remove it from the heat. Gently fold in the crushed biscuits, mini marshmallows, and most of your mini chocolate eggs, reserving a handful for the topping.
- Pour the mixture into your prepared tin. Use the back of a spoon or a spatula to press it down firmly and create an even layer.
- Scatter the reserved mini chocolate eggs over the top, pressing them gently into the surface so they stick.
- Place the tin in the refrigerator to chill for at least 3-4 hours, or overnight, until it’s completely firm.
- Once set, use the parchment paper to lift the rocky road from the tin. Place it on a cutting board and slice into generous squares to serve. Enjoy!
More Delicious Easter Baking Ideas
If you’re still looking for more creative ways to use your Easter chocolate, here are a few other favourites from our kitchen!
Easter Nest Cake: This beautiful cake makes for a stunning centrepiece. Use leftover mini eggs to decorate the chocolate nest on top for a truly festive finish.
Air Fryer Hot Cross Bun Brownies: Give classic brownies an Easter makeover by stirring in pieces of hot cross buns and any leftover chocolate. The air fryer makes them perfectly fudgy.
Gooey Creme Egg Cookies: A true fan favourite! These rich, American-style double chocolate cookies hide a gooey, fondant centre from a classic Creme Egg. They are irresistibly decadent.
Nutrition Information
Estimated values per serving (assumes 16 servings).
| Nutrient | Amount |
|---|---|
| Calories | 295 kcal |
| Fat | 17g |
| Saturates | 10g |
| Carbohydrates | 32g |
| Sugars | 25g |
| Protein | 3g |