Mini Egg Rocky Road (Last-Minute Easter Recipe)
This delicious Easter treat looks impressive but takes almost no effort, this is my Mini Egg Rocky Road and my favourite Easter treat to make. (Plus you can easily make it gluten free)
This Easter treat is no-bake, made with just a handful of ingredients, and perfect for sharing with family, friends, or those little hands in the kitchen.
This is my Easter version of a classic rocky road, made extra special with crunchy chocolate mini eggs and yes, it can also be gluten free thanks to GF digestive biscuits.
Some other rocky road recipes you may like are No Bake Biscoff Rocky Road (with White Chocolate) and M&M Rocky Road (Easy No-Bake Slice).
Why You’ll Love This Mini Egg Rocky Road
- Perfect Easter treat with zero baking
- Uses simple pantry ingredients
- Gluten free (with GF digestives)
- Ideal for last-minute Easter desserts
- Stores beautifully in an airtight container or freezer bag
If you are making a gluten free version, please check all ingredients. My mini marshmallows and digestives were both gluten free.
Ingredients
Rocky Road Base
- 12 digestive biscuits (You can buy gluten free digestives if needed)
- 1 cup mini marshmallows
- 1 cup chocolate mini eggs (I used Cadbury Mini Eggs)
- 200g milk chocolate
- 100g unsalted butter
- 3 tbsp maple syrup
For the Topping
- 150g milk chocolate
- Extra crushed mini eggs
Instructions
- Place your digestive biscuits into a large mixing bowl and gently crush using a rolling pin until you have chunky pieces, you want small pieces and larger chunks for texture.
- Add the mini marshmallows and mini eggs. Set aside.
- In a saucepan over low heat, melt the milk chocolate, unsalted butter. Stir gently until smooth and glossy and don’t rush this bit. (Alternatively, melt in 30 second intervals in the microwave, stirring each time until fully melted).
- Add the maple syrup and stir until combined.
- Pour the melted chocolate mixture over the biscuit mixture and stir well until everything is evenly coated.
- Spoon into your lined tin, pressing down firmly with the back of a spoon to create an even layer.
- Melt the remaining milk chocolate and pour over the top. Scatter over extra mini eggs, gently pressing them into the chocolate.
- Place in the fridge for 2–3 hours or until fully set. Once firm, remove from the tin and slice into squares.
Storage Tips
- Store in an airtight container in the fridge for up to 5 days
- Remove from the fridge 10 minutes before serving for the best texture
Mini Egg Rocky Road
Ingredients
Equipment
Method
- Place your digestive biscuits into a large mixing bowl and gently crush using a rolling pin until you have chunky pieces, you want small pieces and larger chunks for texture
- Add the mini marshmallows and mini eggs. Set aside
- In a saucepan over low heat, melt the milk chocolate, unsalted butter
- Stir gently until smooth and glossy and don’t rush this bit. (Alternatively, melt in 30 second intervals in the microwave, stirring each time until fully melted)
- Add the maple syrup and stir until combined
- Pour the melted chocolate mixture over the biscuit mixture and stir well until everything is evenly coated
- Spoon into your lined tin, pressing down firmly with the back of a spoon to create an even layer
- Melt the remaining milk chocolate and pour over the top
- Scatter over extra mini eggs, gently pressing them into the chocolate
- Place in the fridge for 2–3 hours or until fully set. Once firm, remove from the tin and slice into squares
