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–+ servings
rocky road slices on a white plate
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5 from 9 votes

Easter Rocky Road with Mini Eggs

You will love this easy Easter rocky road, made from scratch. Every bite is filled to the brim with mini eggs, marshmallows, crunchy Rice Bubbles, lollies and chunky peanuts- all coated in creamy milk chocolate. I’ll show you how to make rocky road in less than 5 minutes, with just a handful of simple ingredients that you can adapt to your liking!
Prep Time5 minutes
Cook Time0 minutes
Setting Time2 hours
Total Time5 minutes
Course: Dessert, Snack
Cuisine: Australian
Servings: 12 pieces
Calories: 503kcal
Author: Andrea Geddes

Ingredients

  • 500 grams chocolate broken or chopped into small pieces. Use a good quality chocolate, like Cadburys.
  • 200 grams marshmallows 2 - 2 ½ cups (pink and white marshmallows)
  • 190 grams raspberry lollies ¾ cup, cut in half. Or your preferred lollies of choice.
  • 175 grams Peanut M&Ms ¾ cup
  • 250 grams mini eggs 1 ¼ cup of any leftover chocolate mini Easter eggs, or swap for your preferred chocolate of choice.
  • 1 ½ cups Rice Bubbles (Rice Krispies)

Optional

  • extra mini eggs, for decorating
Metric - US Customary

Instructions

  • Line a slice tray with baking paper.
  • Place the rocky road filling ingredients (marshmallows, lollies, M&Ms, Rice Bubbles, mini eggs, other ingredients of choice) into a large mixing bowl and stir to combine.

To heat the chocolate in a microwave;

  • Break the chocolate into pieces and add it to a dry, microwave-safe bowl. Microwave on medium (50%) heat in 20-30 second bursts, stirring with a metal spoon at each interval, until the chocolate is smooth and completely melted.

To heat the chocolate on the stove top;

  • Place a small pot of water on the stove and bring to a boil. Reduce the heat to a low simmer.
  • Break the chocolate into pieces and add it to a dry, heat-proof bowl. *The bowl should fit over the top of the pot snugly, without falling in or leaving gaps for steam to escape. Sit the bowl over the pot of water and stir continually while the chocolate melts. You may need to use a towel or mitt to hold the bowl, as it may get hot.
  • Once the chocolate has completely melted, remove from the heat.

To make the rocky road

  • Working quickly, pour the melted chocolate over the other ingredients and stir to combine. Working quickly, pour the rocky road mixture into the prepared tray and spread it slightly. Decorate with extra mini eggs or desired toppings.
  • Refrigerate for at least 2 hours, until set. Cut into slices. Enjoy!

Notes

  1. Because chocolate is the star of this recipe and ties everything together, it is important to make sure it’s a good quality one. Choose a brand of chocolate that you know and love to eat. I recommend regular eating chocolate over candy melts or cooking chocolate. White, milk or dark will work, depending on your preference.
  2. Work quickly; once the chocolate has melted, it is important to mix everything together and spread the mixture onto the tray as quickly as possible. This is because the chocolate will start to set as soon as it is mixed in with the other ingredients. I recommend having everything chopped and mixed in a bowl, ready to go.
  3. Use a metal spoon to stir the chocolate during the melting process. Wooden spoons can retain moisture and make the chocolate seize.
  4. Add 1 tablespoon of vegetable oil or canola oil to the chocolate before melting. This is optional, but the additional oil will make the chocolate a little easier to slice when it sets. 
  5. For neat slices, heat a large knife under hot water (and then dry) before slicing. This will help the knife move through the chocolate and prevent cracks.
  6. Storage. Any leftovers will keep in the fridge in an airtight container for 1-2 weeks.
  7. Make a double batch for gifting! Make some for yourself and make someone’s day with a lovely, wrapped rocky road gift.
  8. Before melting the chocolate, make sure that your bowl and utensils are completely dry. Any excess moisture in the melting process can cause the chocolate to seize and become grainy.
  9. Freezing; Rocky road can be frozen for up to 3 months in a freezer-safe, airtight container. I recommend cutting it into slices of your desired size first.
  10. Storage; When stored in the fridge in a good quality, airtight container, it will last in the fridge for 1-2 weeks.
  11. Please note that the nutrition information is based on the slice being cut into 12 pieces, with one piece being one serve. The nutritional information is an estimate only and will vary depending on the type of fillings that you add.
  12. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary. 

Nutrition

Calories: 503kcal | Carbohydrates: 68g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 77mg | Potassium: 201mg | Fiber: 3g | Sugar: 55g | Vitamin A: 209IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg