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Easter Egg Rocky Road

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This irresistible Easter egg rocky road is a fun way to use up leftover Easter eggs. With pillowy marshmallow and chunks of crunchy mini eggs, you can have this simple no-bake recipe made in half an hour!

Pieces of Easter egg rocky road piled on a blue basketweave-patterned milk glass cake stand, against a pink and white checkered background, with mini eggs and sprinkles scattered around.

So apparently there is a thing called “leftover Easter chocolate”. This is not a concept I am familiar with, as to me, it’s not leftover chocolate, it’s just patiently waiting to be eaten.

However, if you find yourself in the position of having leftover Easter eggs, or just want a way to make Easter chocolates a bit cuter and fancier, then this Easter Egg Rocky Road recipe is for you.

It’s super simple to make this no bake treat, and the recipe is so versatile. You can use any Easter eggs you have on hand, and any type of chocolate. Keep it simple, or add in your own favourite mix-ins to really make it your own.

Pieces of Easter egg rocky road in a glass jar that has a white ceramic lid with bunny ears on top.

What you’ll love about this Recipe:

  • SUPER CHOCOLATE-Y – I mean, it’s mostly chocolate, and you can’t get more chocolate than chocolate.
  • USE ANY EASTER EGGS – A great way to use up leftover Easter eggs.


The rocky road ingredient - bars of milk and dark chocolate, and white bowls of mini eggs, marshmallow eggs and mini marshmallows, on a light purple background with black text labels.

Scroll down to the recipe card for the full ingredients quanities and printable recipe, or keep reading for ingredient tips and process photos.

Chocolate – I like to use a combination of milk and dark chocolate to make rocky road, but you can just use one or the other if you prefer, or even use white chocolate. Choose blocks of good quality chocolate, or you can use chocolate melts or melting chips – but don’t use baking chips as they have a coating that stops them from melting.

Candy-coated mini eggs or M&Ms – I’ve used Cadbury mini eggs here, but you can use any candy coated eggs or any kind of M&Ms or similar candy. If you like chocolate orange, then Terry’s chocolate orange mini eggs would be great.

Small chocolate Easter eggs – Again, any kind of mini chocolate eggs will work, or even broken-up pieces of hollow egg or bunny. I used plain chocolate eggs and a few Caramilk eggs that I had, but white chocolate eggs, mini creme eggs or caramel-filled eggs would be great too.

Marshmallows and/or marshmallow Easter eggs – Rocky Road isn’t rocky road with marshmallows, and here I’ve used a combination of marshmallow easter eggs and mini marshmallows. I know marshmallow eggs aren’t a thing in all countries, so if you can’t use them you can use any kind of marshmallows that you can find.

Sprinkles – I also added some pastel sprinkles to decorate the top of the rocky road, but this is optional.

Other ingredient ideas

The best thing about rocky road is you can throw anything you like into it. Any other kind of Easter eggs, nuts, dried fruit, freeze-dried fruit, biscuit/cookie pieces. If you like the whole sweet/salty vibe, honey roasted peanuts would be really good in this.

Making Easter Rocky Road Gluten Free

If you need this Easter rocky road recipe to be gluten free, use gluten free marshmallows and make sure your Easter eggs are gluten free. Avoid anything with biscuit pieces or wafers. I have a post all about gluten free Easter eggs and treats over on my other website if you want to check that out for ideas. It also talks about how to read ingredient labels to make sure they’re gluten free.

Three stacked pieces of rocky road on a white milk glass plate, with an Easter wreath behind it on a light purple background.

How to Make Easter Egg Rocky Road

Just like classic rocky road, this easter rocky road is simple and quick to make.

Start by chopping up your easter eggs. Chop the marshmallow eggs with a lightly greased knife – I just spritz it with a bit of cooking oil spray, which helps to stop them from sticking. I like to have some large pieces and some small pieces.

The mini eggs can be crushed with the side of a knife – it’s much safer than trying to chop them, or pop them into a plastic bag and crush them lightly with a rolling pin. The plain chocolate eggs I left whole, but set aside a few to cut in half for the top.

Pop all of the Easter eggs into the fridge to chill while you melt the chocolate – this stops them from melting into the warm chocolate later.

Three white bowls on a light purple background. One bowl has chopped marshmallow easter eggs, one has chopped candy-coated mini eggs and one has small whole plain chocolate eggs.

Next, chop the chocolate (if you’re using bars of chocolate). The finer you chop it, the faster the chocolate will melt.

You can melt the chocolate however you like – in the microwave or over a double boiler. I use the microwave and do a bit of a cheat’s tempering method, which helps to prevent the chocolate from “blooming” after it sets. Here’s how I do that:

Melted chocolate in a large glass bowl.

Start by melting roughly two-thirds of the chocolate in a large bowl in the microwave. Use 50% power and short bursts, stirring between each one, until fully melted.

The remaining chocolate being added to the melted chocolate.

Add the remaining chocolate, and stir until melted. This usually takes a couple of minutes. If there are still a few pieces of unmelted chocolate, that’s fine, don’t worry about it.

The easter eggs being mixed into the melted chocolate.

Set aside some of the marshmallows and pieces of Easter eggs for decorating the top, then mix the rest into the melted chocolate.

The Easter egg rocky road in a square cake pan lined with baking paper.

Tip the rocky road mixture into an 8″ square tin lined with non-stick baking paper (parchment paper), and sprinkle with the remaining eggs and marshmallows, plus some sprinkles if you like.

Leave the rocky road to set – because the mix-ins have been chilled, it doesn’t really take that long to set. 20 minutes or so at room temperature, but if it’s hot where you live you may want to pop it in the fridge.

Use a large sharp knife to cut it into pieces. I personally don’t worry if it doesn’t cut neatly – rocky road is designed to be rough and chunky.

Store the rocky road in an airtight container at room temperature, or in the fridge if you live somewhere warm.

16 square pieces of rocky road on a piece of crinkled baking paper, on a light purple background, with mini Easter eggs and pastel sprinkles scattered around.

More Easter Recipes

Here are some more chocolate Easter treats you may like…

Mini Egg Fudge
Milk Chocolate Mouse Easter Eggs
Easter Nests

16 square pieces of Easter egg rocky road on a piece of crinkled baking paper, on a light purple background, with mini Easter eggs and pastel sprinkles scattered around.

Easter Egg Rocky Road

This Easter egg rocky road is a fun way to use up leftover Easter eggs. Use any Easter eggs you like, and you can have this simple no-bake recipe made in half an hour!
5 from 2 votes
Print Recipe Pin Recipe Save
Prep Time: 10 minutes
Setting time: 20 minutes
Total Time: 30 minutes
Cuisine: American
Category: Chocolate, Slices and Bars
Makes: 16 pieces


  • 400-500 g chocolate Easter eggs
  • 250 g marshmallow Easter eggs and/or marshmallows
  • 250 g milk chocolate
  • 250 g dark chocolate
  • sprinkles, to decorate optional


  • Line an 8" (20cm) square cake pan with baking paper (parchment).
  • Chop up the Easter eggs. Marshmallow eggs can be cut with a lightly greased knife or scissors, to stop them from sticking. Crush mini candy-coated eggs with the side of a large knife, or pop them into a plastic bag and crush lightly with a rolling pin. Small chocolate eggs can be left whole, or cut in half.
    Pop the Easter eggs into the fridge to chill while you melt the chocolate.
  • Finely chop the milk and/or dark chocolate. Place roughly two-thirds of the chocolate into a large microwave safe bowl and microwave on 50% power in 30-second increments, stirring in between, until melted. Add the remaining chocolate and stir until melted and smooth, although if a few unmelted pieces remain, that's fine.
  • Alternatively, you can melt the chocolate in a heatproof bowl over a saucepan of simmering water. Make sure the water doesn't touch the bottom of the bowl, and that no water gets into the chocolate, or it will seize.
  • Set aside some of the eggs and marshmallows to decorate the top.
    Stir the marshmallow eggs and/or marshmallows into the melted chocolate, and then add in the chocolate eggs, and stir until well combined.
  • Press the mixture into the prepared cake pan in a roughly even layer, then decorate with the remaining Easter eggs, and add some sprinkles if you like.
  • Leave to set – about 20 minutes at room temperature, or you can pop it into the fridge.
  • Cut into pieces (bring it to room temperature first if you have chilled it).
  • Store the rocky road in an airtight container at room temperature or in the fridge. It will keep well for at least a week, although the marshmallow may start to soften after a few days.


Chocolate – I used milk and dark chocolate, however you can use one or the other, or use white chocolate instead. Make sure no water gets into the chocolate when you’re melting it, or it will seize and become unusable.
Marshmallow – You can use marshmallow Easter eggs, marshmallows (mini or regular-sized) or a combination of the two. I used 150g marshmallow eggs (6 half-eggs) and 100g mini marshmallows. 
Eggs – Any Easter eggs will work in this recipe. Chopped-up larger eggs or hollow eggs would work too. I used two 125g bags of mini eggs and two 114g bags of small chocolate eggs. The amounts aren’t super important though – use what you have. If it’s a little more or less, it doesn’t matter.
Other mix-ins – You can add any other kinds of mix-ins that you like, for example, nuts, dried fruit, freeze dried fruit or crushed biscuits/cookies. 

Nutritional Disclaimer: Any nutritional info provided is a computer generated estimate and is intended as a guide only.

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