Easter Egg Rocky Road

5 from 2 votes

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!

Prep Time10

Setting time20

Total Time30

Servings: pieces

Calories: 351kcal

Author: Natalie | Sweetness & Bite

Ingredients

400-500 g chocolate Easter eggs any kind you like - see notes
250 g marshmallow Easter eggs and/or marshmallows see notes
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.

Video

Notes

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 Cadbury 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.

Nutrition

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