Easter Rocky Road is a quick no-bake Easter treat loaded with chocolate, crunchy biscuits, soft marshmallows, and mini eggs. This rocky road comes together quickly and is a perfect crowd-pleaser for Easter celebrations.
If you enjoy making easy Easter treats, try my Chocolate Pretzel Nests, Cream Cheese Mints, Easter Popcorn, and Greek Easter Cookies.
Quick Look: Easter Rocky Road Recipe
- Prep Time: 5 Minutes
- Chill Time: 60 Minutes
- Total Time: 65 Minutes
- Servings: 16 Squares
- Difficulty: Easy, perfect for Easter celebrations.
- Dietary info: Vegetarian, egg-free.
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What is Easter Rocky Road?
Easter rocky road is a no-bake chocolate dessert where melted chocolate is mixed with crunchy digestive biscuits, soft marshmallows, and chocolate mini eggs, then pressed into a tin and chilled until firm. Once set, it's cut into squares.
It's a variation of classic rocky road, which usually includes chocolate, biscuits and soft add-ins like marshmallows. This Easter rocky road version uses seasonal ingredients like mini eggs and colorful mini marshmallows, making it perfect for Easter celebrations. This is one of those recipes that's easy to make but still feels special enough for Easter.
If you enjoy easy, holiday-themed treats, try my Candy Cane Kiss Popcorn, Christmas Popcorn, Gingerbread Truffles, and Chocolate Crackles.
Why you'll love this recipe:
- A good way to use up leftover Easter candy.
- It can be made ahead.
- Just need 4 ingredients.
- Very easy and quick to make.
- Perfect for serving and gifting.
- There is no baking, no complicated steps and very little cleanup.
Ingredients & Substitutions
Chocolate - This forms the base and holds everything together once set. I have used dark chocolate in this recipe. You can also use milk chocolate if you prefer a sweeter taste. You could use chocolate chips, melting wafers or almond bark.
Digestive Biscuits - Use good-quality digestive biscuits. These add the crunch to the rocky road. You can also use graham crackers or any plain, mildly sweet biscuits if digestives are not available.
Marshmallows - They add softness, sweetness and a slightly chewy texture. Use plain or flavored marshmallows as per your preference. If you only have large marshmallows, just cut them into smaller pieces.
Mini Eggs - I have used Cadbury mini eggs, you can use any pastel-colored candy eggs or M&Ms to make the rocky road look more festive. If you are looking for more recipes using mini eggs, try my Easter Popcorn, Chocolate Cream Cheese Easter Braid, Pretzel Nests, and Cornflakes Chocolate Nests.
A full ingredient list with exact amounts can be found in the recipe card below.
Variations
Use milk chocolate instead of dark chocolate for a sweeter version. A combination of milk and dark chocolate works well if you don't want it too sweet or too intense. It gives a balanced taste.
Use white chocolate instead of the regular variety for a different look and taste. This works well if you want a lighter color contrast with the pastel-colored marshmallows and candies.
Chopped almonds, hazelnuts, pistachios, or peanuts can be added along with biscuits for more texture. Keep the quantity small so it doesn't overpower.
You can also add a few dried cranberries or raisins for added sweetness.
Add a layer of melted white chocolate over the rocky road to add a contrast. You can also drizzle it over.
Decorate the rocky road with your favorite sprinkles or Easter-themed sprinkles to make it more festive.
How to Make Easter Rocky Road
Line a 6-7 inch square tin with parchment paper. Make sure the sides are covered for easy removal later.
Break the digestive biscuits into chunks. Add them to a large mixing bowl.
Add mini marshmallows and chopped mini eggs.
Give it a quick mix.
Roughly chop the dark chocolate into chunks and add it to a microwave-safe bowl. Melt it either in the microwave in short bursts or using a double boiler until smooth.
Once it is melted, let it cool down a little.
Pour the melted chocolate over the biscuit mixture.
Mix well until everything is evenly coated with chocolate.
Transfer the mixture to the lined baking tin.
Spread it out evenly and gently press it down.
Place the mini eggs on top and press them gently so they stick.
Place it in the refrigerator for 1-2 hours or until firm.
Once it is set, remove from the tin and cut into squares or bars.
Serve and enjoy!
Tips & Notes:
- Use fresh and high-quality ingredients for the best results.
- Don't crush the biscuits too finely. You want visible chunks, not crumbs. If they are too fine, the texture will be dense instead of that classic rocky road bite. Make sure the digestives are fresh and crunchy.
- If using a microwave to melt the chocolate, do it in short intervals and stir in between. Do not overheat it.
- Let the melted chocolate cool down a little before mixing it with the biscuit mixture. Otherwise, it may change the marshmallow's texture.
- The thickness of the rocky road will depend on the size of the tin you are using.
- Depending on your fridge and the thickness of the rocky road, it might set faster or slower. Just make sure it is firm before cutting it into pieces.
- For cleaner squares, use a sharp knife.
Serving suggestions
Rocky road works well as a quick dessert for Easter gatherings, or you can add it to a holiday dessert platter along with other treats like Old-Fashioned Cream Cheese Mints, Biscoff Truffles, Coconut Ice and Funfetti Snowball Cookies.
You can serve mini egg rocky road as is, or pair it with a cup of coffee, tea, or even a glass of milk.
Storage suggestions
Store mini egg rocky road in an airtight container in the refrigerator. It stays firm and holds its shape better when kept chilled. It will stay fresh for about a week in the refrigerator.
If you want to store them for a longer period of time, store them in the freezer. Cut it into pieces, store in a freezer-safe container and freeze for up to 2 months. If stacking pieces, place parchment paper between layers to prevent sticking.
More Easy Holiday Treat Recipes
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Easter Rocky Road
Ingredients
- 200 Grams Dark Chocolate
- 50 Grams Digestive Biscuits (6 pieces)
- 75 Grams Mini Marshmallows (1.5 cups)
- 80 Grams Chocolate Mini Egg (Extra for topping
Instructions
- Line a 6-7 inch square tin with parchment paper. Make sure the sides are covered for easy removal later.
- Break the digestive biscuits into chunks. Add them to a large mixing bowl.
- Add mini marshmallows and chopped mini eggs. Give it a quick mix.
- Roughly chop the dark chocolate into chunks and add it to a microwave-safe bowl. Melt it either in the microwave in short bursts or using a double boiler until smooth.
- Once it is melted, let it cool down a little.
- Pour the melted chocolate over the biscuit mixture.
- Mix well until everything is evenly coated with chocolate.
- Transfer the mixture to the lined baking tin.
- Spread it out evenly and gently press it down.
- Place the mini eggs on top and press them gently so they stick.
- Place it in the refrigerator for 1-2 hours or until firm.
- Once it is set, remove from the tin and cut into squares or bars.
- Serve and enjoy!
Video
Notes
- Don't crush the biscuits too finely. You want visible chunks, not crumbs. If they are too fine, the texture will be dense instead of that classic rocky road bite. Make sure the digestives are fresh and crunchy.
- Let the melted chocolate cool down a little before mixing it with the biscuit mixture. Otherwise, it may change the marshmallow's texture.
- The thickness of the rocky road will depend on the size of the tin you are using.
Nutrition
Nutrition values are estimates only.
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