Easter rocky road recipe is ‘moreish’ and takes just 15 minutes to prepare

Easter is the perfect time to celebrate the beginning of a new season and indulge in some sweet treats.

As well as munching on Easter eggs, many Britons will be celebrating Easter by cooking up some traditional recipes such as roast lamb, simnel cake, hot cross buns and Easter biscuits.

If you’re looking to try something new this Easter, but still want to indulge your sweet tooth, then this Easter rocky road recipe could be the answer.

Rocky road is a no-bake slice which is usually made of chocolate, marshmallows, biscuits and other ingredients such as nuts, currants and glacier cherries.

The recipe will vary from nation to nation and will depend on what bakers have in their cupboards.

This delicious Easter variation from Olive Magazine includes mini eggs and other eggs such as Galaxy Golden Eggs, Cadbury Mini Eggs, Cadbury Mini Creme Eggs and Smarties Mini Eggs.

However, any miniature eggs could be substituted depending on your preference.

The recipe, which was created by Janine Ratcliffe and takes 15 minutes to prepare, has a five-star rating on the website and has been described as “truly great” by one fan.

They said: “This is a truly a great holiday treat! Making this again this year.”

How to make Easter rocky roads


  • 200g dark chocolate, chopped
  • 200g milk chocolate, chopped
  • 50g butter
  • One tbsp golden syrup
  • 100g Rich Tea biscuits, broken into small pieces
  • 100g mini marshmallows
  • Two Crunchie bars, roughly chopped
  • 40 mini eggs (the recipe used a mix of Galaxy Golden Eggs, Cadbury Mini Eggs, Cadbury Mini Creme Eggs and Smarties Mini Eggs but you could use whatever you prefer)


1. Firstly, melt the chocolates, butter and golden syrup in a heat-proof bowl set over a pan of simmering water (also known as a bain-marie). Alternatively, you could heat the ingredients in the microwave in short 30-second blasts.

2. Next, once the chocolatey mix is completely melted, add the biscuits, marshmallows and Crunchie bits. Then, line a 22cm square brownie tin with a layer of clingfilm before tipping in the chocolatey biscuit mix. Level out the top using a knife or the back of a spoon.

3. Add all of your mini eggs to the surface. Some of them can be halved or crumbled over. Put the rocky road in the fridge and allow it to set for around three hours or overnight.

4. Once set, cut it into squares and serve.

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