Get ready to indulge in the ultimate Easter treat—Mini Egg Rocky Road! This no-bake delight is packed with crunchy biscuits, gooey marshmallows, rich chocolate, and, of course, those iconic candy-coated Mini Eggs. Whether you’re making it for a holiday gathering or just because you need a chocolate fix, trust me, this one’s a crowd-pleaser!
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Why You’ll Love Mini Egg Rocky Road
No-Bake & Easy: Just melt, mix, and set—no oven required!
Perfect for Easter: A festive twist on a classic treat, filled with Mini Eggs.
Great for Sharing: Slice into bars and bring to parties, or keep a stash for yourself (no judgment!).
Customizable: Swap out ingredients to fit your taste—nuts, different biscuits, or extra chocolate, the choice is yours.
Fun to Make with Kids: A simple recipe that little helpers can enjoy making, too.
Ingredients in Mini Egg Rocky Road
Chocolate: The rich base that holds everything together—use milk or dark chocolate, or a mix of both.
Butter: Adds smoothness and a velvety texture to the chocolate mixture.
Golden Syrup: A touch of sweetness that keeps everything chewy and delicious.
Biscuits: Digestive biscuits or graham crackers add the perfect crunch.
Mini Marshmallows: Soft, chewy pockets of sweetness throughout.
Mini Eggs: The star of the show! Crunchy, colorful, and oh-so-addictive.
Extras (Optional): Crushed nuts, dried fruit, or extra chocolate chips for added texture.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Melt the Chocolate Mixture: In a heatproof bowl, melt the chocolate, butter, and golden syrup over a double boiler or in short bursts in the microwave. Stir until smooth and glossy.
Prepare the Add-Ins: Crush the biscuits into bite-sized chunks and mix with the mini marshmallows and half of the Mini Eggs.
Combine Everything: Pour the melted chocolate mixture over the dry ingredients and stir to coat everything evenly.
Press into a Pan: Line a baking dish with parchment paper and spread the mixture evenly, pressing it down slightly.
Decorate: Scatter the remaining Mini Eggs on top, pressing them gently into the surface.
Chill: Refrigerate for at least 2 hours, or until firm.
Slice & Serve: Cut into squares or bars and enjoy!
How to Serve Mini Egg Rocky Road
- With a Cup of Tea or Coffee: Perfect for an afternoon pick-me-up.
- As an Easter Gift: Wrap in cellophane and tie with a ribbon for a cute homemade present.
- Drizzled with Extra Chocolate: Because why not?
- With Ice Cream: A decadent way to enjoy it even more!
Additional Tips
- Storage: Keep in an airtight container in the fridge for up to a week.
- Freezing: Freeze for up to 3 months—just thaw before enjoying.
- Dietary Adjustments: Use dairy-free chocolate and marshmallows for a vegan version.
- Make it Crunchier: Add chopped nuts or crispy rice cereal for extra texture.
- Double the Batch: You’ll want more—trust me!
FAQ Section
Q1: Can I use white chocolate instead?
A1: Absolutely! White chocolate adds a fun twist and pairs well with the Mini Eggs.
Q2: Can I make this nut-free?
A2: Yes, just skip any optional nuts to keep it allergy-friendly.
Q3: How long does it take to set?
A3: About 2 hours in the fridge, but overnight is even better for firm slices.
Q4: Can I use different biscuits?
A4: Yes! Digestives, graham crackers, or shortbread all work well.
Q5: Can I use honey instead of golden syrup?
A5: Yes, though the flavor will be slightly different—still delicious!
Q6: How do I prevent it from melting at room temperature?
A6: Keep it chilled until ready to serve, especially on warmer days.
Q7: Can I make this ahead of time?
A7: Yes! It keeps well in the fridge for several days.
Q8: Can kids help make this?
A8: Definitely! It’s a fun, easy recipe perfect for little hands.
Q9: Can I add extra chocolate on top?
A9: Of course! Drizzle with melted white or dark chocolate for an extra touch.
Q10: Can I make this in a different shape?
A10: Try using silicone molds for fun, bite-sized shapes!
Final Thoughts
Mini Egg Rocky Road is the ultimate no-bake Easter treat that’s as fun to make as it is to eat. Whether you’re making it for a festive gathering or just treating yourself, this chocolatey delight is guaranteed to bring smiles all around. Enjoy!
Print
Mini Egg Rocky Road
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Description
This quick and easy Mini Egg Rocky Road is a delicious no-bake treat packed with crunchy biscuits, salted almonds, and chocolatey goodness. Perfect for Easter or any time you need a sweet fix!
Ingredients
- 75g unsalted butter, chopped
- 200g mixed chocolate (dark, milk, and/or white), chopped
- 1 tbsp runny honey
- 5 plain digestive biscuits (or your favorite biscuits), roughly crushed
- 50g salted almonds
- 80g Mini Eggs
Instructions
-
Melt the Chocolate Base:
- Place the butter, chocolate, and honey in a microwave-safe bowl.
- Melt in 30-second bursts, stirring between each, until smooth.
- Let it cool slightly.
-
Prepare the Mix-ins:
- Set aside a small handful of almonds and Mini Eggs for topping.
- Roughly chop or crush the rest.
- Stir the biscuits, almonds, and Mini Eggs into the melted chocolate mixture.
-
Assemble the Rocky Road:
- Line a small baking dish with baking paper.
- Pour the mixture into the dish and lightly tap to level it out.
- Decorate with the reserved almonds and Mini Eggs, pressing them slightly into the top.
-
Chill and Slice:
- Let cool for 20 minutes at room temperature.
- Refrigerate for 1 hour until firm.
- Lift out using the baking paper, then cut into bars using a sharp knife dipped in hot water.
Notes
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Add-Ins: Swap almonds for hazelnuts, pecans, or peanuts. Try adding marshmallows or dried fruit for extra texture!
- Chocolate Variations: Use all dark, milk, or white chocolate based on your preference.
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 15g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg