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!
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.
What you’ll love about this Recipe:
Ingredients
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.
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.
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:
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.
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.
Set aside some of the marshmallows and pieces of Easter eggs for decorating the top, then mix the rest into the melted chocolate.
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.
More Easter Recipes
Here are some more chocolate Easter treats you may like…
Easter Egg Rocky Road
Ingredients
- 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
Instructions
- 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.
Notes
Nutritional Disclaimer: Any nutritional info provided is a computer generated estimate and is intended as a guide only.