You can never have too many versions of Rocky Road. This Easter Mini Egg Rocky Road uses mini chocolate eggs which are normally only available from January until Easter each year but if you’d like to make this at a different time when chocolate eggs aren’t available just substitute the chocolate eggs for something different. You can use coloured chocolate sweets like Smarties or just add a bit more chopped caramel bars. Mix it up and enjoy it your own way!
If you’d prefer to try a different variation you can try my Best Ever Rocky Road made with fudge pieces, Mint Rocky Road for all things mint or Biscoff White Chocolate Rocky Road for white chocolate lovers.
Easter Mini Egg Rocky Road is one of the easiest (and most delicious) traybake treats you can make – it takes just minutes to prepare and mix – the longest part is waiting for it to set before cutting. You can pop the tray in the fridge to speed up setting but make sure you allow it to come to room temperature again before attempting to cut. If it is too hard it will break and not cut cleanly.
Prepare your ingredients before starting. Chop the chocolate caramel bars and break up the biscuits into bite sized pieces. Do not crush them as you want to have a mix of larger pieces and crumbs to give a nice ‘rocky’ texture.
Melt the chocolate, butter and golden syrup together then stir in the rest of the ingredients. That’s it! All you need to do is press the mixture gently into the tin and wait for it to set, either at room temperature or pop in the fridge for an hour.
Once set you can cut it into squares and enjoy. These keep well in an airtight container for at least a week – they may well keep for longer but they’ve never been given the chance in my house!
Easter Mini Egg Rocky Road
Equipment
- 1 18cm x 28cm rectangular traybake tin or you can use an 9" square tin
Ingredients
- 400 g milk chocolate
- 125 g golden syrup
- 125 g butter
- 275 g plain biscuits or shortbread I've used digestives, rich tea and shortbread, all work well
- 75 g mini marshmallows
- 150 g chocolate caramel bars Mars or supermarket brands are fine
- 100 g Maltesers
- 150 g coloured chocolate mini eggs
Instructions
- Grease and line the tin.
- Chop the chocolate caramel bars into small bite-sized pieces and break up the biscuits – you want a mixture of large biscuit pieces and crumbs for the best texture
- Place the milk chocolate, butter and golden syrup in a large microwaveable bowl and heat on full power for 30 second intervals, stirring well between each interval until the mixture is completely melted. It should feel cool to the touch, if it feels warm then leave it aside to cool – you don't want the other chocolate ingredients to melt when added.
- Stir in the broken biscuits, mini marshmallows, chopped caramel bars, Maltesers and 75 g of the chocolate mini eggs. Mix well and press the mixture into the prepared tin. Scatter the remaining mini eggs over the mixture, pressing them gently in.
- Allow to set until firm then cut into squares.