Sweet Easter rocky road, for a homemade candy bar idea filled with colourful mini eggs, marshmallows, and digestives. Use any holiday candy you like!
Photography by Sophie MacKenzie.
This is the best chocolate holiday, and this Easter rocky road doesn’t disappoint! Make it before the holiday for weekend snacking, or use your leftover candy in a twist on classic rocky road candy bars.
Change it up depending on the type of candy you like or have on hand. Mini eggs are extra cute with their colourful coating, but creme eggs, peanut butter eggs, and any small candies work really well.
Try making these with kids! They love to break up the digestive biscuits and decorate the top of the rocky road, can help with mixing, and there’s no baking involved.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
Line a loaf pan with parchment paper and set aside. Roughly chop the mini eggs and use your hands to break up the digestive biscuits.
Add the chocolate chips and butter to a large heatproof bowl. Warm the chocolate in the microwave in 30 second increments, stirring in between each, until both are melted and well-combined.
Set aside to cool to room temperature so that you don’t melt your marshmallows.
Add the digestive biscuits, candy eggs, and marshmallows to the melted chocolate. Mix until well combined.
Press the mixture into the parchment-lined pan, then top with additional mini eggs. Set in the fridge to chill for at least 2 hours.
Once the bar is chilled, slice into pieces. Store in the fridge in a tightly-sealed container for up to two weeks.
Tips and Notes
Rocky road always makes a great gift, and this version is extra sweet to give away. Pack some up in a little tin or decorated bag to drop off for a friend or family member (again, perfect for kids!).
If refrigerated, this will keep for a couple of weeks. We don’t recommend freezing.
Melt the chocolate in a bain-marie if you prefer, but either way, make sure it’s cooled before adding the marshmallows. If the chocolate is hot, the marshmallows will melt.
Substitutions
It’s possible to make this vegan, by using vegan alternatives to the mini eggs, marshmallows, and butter. You can also make it gluten free by using GF digestive cookies.
Bar or baking chocolate can be substituted for the chocolate chips if you prefer. You can also do a lighter chocolate instead of dark, but note that the bars are already pretty sweet.
Use chocolate digestive biscuits for double-chocolate rocky road. Colourful mini marshmallows are cute too!
More Easter Treats
Sourdough Hot Cross Buns
Vegan Carrot Cake with Orange
Flower Cookies
Sweet Pea and Pistachio Cake
Condensed Milk Lemon Slices
More No-Bake Recipes
Nanaimo Bars
Coconut White Chocolate Truffles
Mint Oreo Ice Cream
Chocolate Raspberry Icebox Cake
White Chocolate Mousse
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
Recipe
Easter Rocky Road
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Loaf pan
- Parchment paper
- Mixing bowl must be heat-safe
- Rubber spatula or wooden spoon
- Knife
Ingredients
- 2 ½ cups dark chocolate chips
- ⅓ cup salted butter
- 1 cup digestive biscuits, roughly broken, about 6 biscuits
- 2 cups mini marshmallows
- 1 cup mini eggs, divided (½ chopped and ½ left whole for on top)
Instructions
- Line a loaf pan with parchment paper and set aside. Roughly chop the mini eggs and use your hands to break up the digestive biscuits.
- Add the chocolate chips and butter to a large heat-safe bowl. Warm the chocolate in the microwave in 30 second increments, stirring in between each, until both are melted and well-combined.
- Set aside to cool to room temperature so that you don’t melt your marshmallows.
- Add the digestive biscuits, chopped candy eggs, and marshmallows to the melted chocolate. Mix until well combined.
- Press the mixture into the parchment-lined pan, then top with additional whole mini eggs. Set in the fridge to chill for at least 2 hours.
- Once the bar is chilled, slice into pieces. Store in the fridge in a tightly-sealed container for up to two weeks.
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