My Easter Rocky Road is an ideal sweet treat or edible gift. This simple to prepare recipe is a favourite no-bake dessert for chocolate lovers. A delicious dark and milk chocolate base is filled with marshmallows, coconut and Mini Eggs. The slice is topped with creamy white chocolate and decorated for your Easter celebrations.
You’ll love this recipe for Easter Rocky Road because:
- The slice is no-bake. Simply chop your ingredients, melt the chocolate and mix together. The hardest part is waiting for the slice to set!
- It is a good recipe to make with the whole family.
- This Easter Rocky Road is ideal to make in advance. Great to have on hand for when guests stop by over the long weekend, or you need an edible gift to take to someone’s house!
- It can be decorated to your liking – I have used some Mini Eggs and silver cachous to decorate, but any Easter candy of your liking, sprinkles or even chocolate shavings would also work well!
- Of its flexibility – there is a Rocky Road for all occasions! Be sure to try my Halloween Rocky Road and Christmas Rocky Road.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Milk, dark and white chocolate – for the best result, use good quality chocolate. This will produce the best result and flavour.
Desiccated coconut – desiccated is dried and finely ground coconut, available in supermarkets. It is not the same as shredded or flaked coconut.
Marshmallows – I use pink marshmallows for colour contrast.
Mini eggs – a favourite at Easter! They add great texture to the Easter Rocky Road, and fun pops of colour throughout. Plus, at Easter, you can never have too much chocolate!
Decorations – I have used extra Mini Eggs and silver cachous.
How to Make Easter Rocky Road:
Please see the recipe card further along in the post for the exact quantities of ingredients and the full method.
1 – Prepare your ingredients:
Make sure that your ingredients are prepared for the Easter Rocky Road before you begin to melt the chocolate. Place the coconut, quartered marshmallows and mini eggs into a large bowl, and stir. Line an 18 cm x 13 cm (7-inch x 5 inches) slice tin with non-stick baking paper.
2 – Melt the milk and dark chocolate:
Chop the chocolate into even-sized pieces and place them into the top of a double boiler or heatproof bowl set over a pan of barely simmering water making sure that the bowl doesn’t touch the water and steam does not get into the chocolate. Stir occasionally with a metal spoon or spatula until the chocolate has almost melted. Remove it from the heat; the residual heat will melt the remaining chocolate. Give it a final stir.
3 – Add the chocolate to the fillings:
When the chocolate has melted, let it cool for a minute or two then add to the bowl. If it is too warm it may begin to melt the marshmallows.
4 – Combine the mixture:
Stir well to combine, making sure that everything is evenly coated in the chocolate.
5 – Add the mixture to the tin:
Add the mixture to the prepared tin and press down to flatten with a metal spatula or spoon. Place in the fridge for 45 minutes.
6 – Melt your white chocolate topping:
In a clean bowl, add your white chocolate pieces and melt.
7 – Pour the white chocolate over:
Top the slightly chilled slice with the melted white chocolate.
8 – Decorate the Easter Rocky Road:
Decorate with Mini Eggs and silver cachous, or your preferred toppings. Place in the refrigerator for 2 hours or until set. Once set, remove from the fridge for 15 minutes and use a hot knife to cut it into 10 pieces.
Tips for Success and FAQs:
As always, for the best result, it is important to use good quality chocolate. Choose one that you enjoy eating – it will make all the difference.
Moisture is the enemy when melting chocolate as it can cause the chocolate to seize. Care must be taken to ensure that not even a drop of water gets into the bowl. To stir the chocolate, I recommend a metal spatula or spoon as wooden spoons can retain moisture.
The key to making rocky road is to have everything prepared before you melt the chocolate. Otherwise, the chocolate may begin to set, making it lumpy and difficult to combine with the other ingredients.
If some water, even a very small amount, gets into the chocolate when it is melting, it will transform from a smooth, flowing mixture to one which is thick and grainy and not able to be used for this recipe.
My preference is the stovetop method. A double boiler gives the best control over the heat. When using a double boiler, ie, a bowl placed over a saucepan of water that has just begun to simmer, care must be taken to ensure that not a drop of water gets into the bowl or the chocolate will seize. Further, the bowl must not touch the water in the saucepan. To stir the chocolate, I use a metal spatula or spoon. Wooden spoons can retain moisture. For the best result, you should not rush the process. Chocolate melts readily at a lower temperature than you may expect. Just think of what happens to it on a hot day. A high heat may cause it to burn.
You can also use a microwave. Melt the chocolate in 20-second increments, stirring occasionally. Keep an eye on it to ensure that it does not overcook.
Heat a large knife under hot water before slicing. This will help the knife to move more easily through the chocolate. It is easier to cut if you remove it from the fridge 15-30 minutes before you cut it.
You can store it in an airtight container in the fridge for up to 2 weeks. I like to put a few sheets of kitchen paper in the bottom of the container to help absorb any moisture.
I hope you will love our family’s favourite treat! This Easter Rocky Road is the perfect addition to your celebrations or feast. Please let me know in the comments below when you have given it a try.
Alex xx
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Easter Rocky Road
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the base:
- 200 g (7 oz) milk chocolate – cut into even pieces See Note 1
- 100 g (3.5 oz) dark chocolate – cut into even pieces
- ¼ cup (20 g) desiccated coconut
- 1 ¼ cups (100 g) pink marshmallows – quartered See Note 2
- 150 g (5.3 oz) Cadbury Mini Eggs
For the topping:
- 150 g (5.3 oz) white chocolate
- 75 g (2.6 oz) Cadbury Mini Eggs
- 1 teaspoon silver cachous
Instructions
- Line an 18 cm x 13 cm (7 inch x 5 inch) slice tin with baking paper.
- Place the desiccated coconut, quartered marshmallows, and mini eggs into a large bowl.
- Melt the milk and dark chocolate: place the chopped chocolate pieces in a bain-marie/double boiler or heatproof bowl set over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir with a metal spoon or spatula until the chocolate has almost melted. Remove from the heat – the residual heat will melt the remaining chocolate.
- Once the chocolate has melted, leave it for a couple of minutes to cool slightly. See Note 3.Once cooled slightly, pour into the bowl with the marshmallows, coconut and mini eggs.
- Stir well so everything is covered in the chocolate.Pour into the prepared tin and flatten down with a spatula or metal spoon. Place in the refrigerator for 45 minutes.
- In a clean bowl, melt your white chocolate. Top the slightly chilled rocky road with the white chocolate and decorate with your toppings.
- Place in the fridge for 2 hours or until set.
- Cut into 10 pieces using a warm sharp knife. It’s easier to cut if you take it out of the fridge 15-30 minutes before you cut it.Store in the fridge in an airtight container for up to 2 weeks.
Notes
- Use the best quality chocolate that you can – this will produce the best result.
- If using regular marshmallows, cut them into quarters. Alternatively, use mini marshmallows.
- Leave the chocolate to cool for a minute or two before pouring over the marshmallows. If the chocolate is too hot, they can begin to melt.
- If you prefer, you can melt the chocolate in the microwave – melt at 20 second intervals, stirring after each one.
- Please note, the nutritional information is based on the Easter Rocky Road being cut into 10 pieces. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Christine
I made these for a potluck Easter party and they were a huge hit! It was one of the first things gone and everyone commented on how cute they looked! I’m planning on making these again for an engagement party for my friend. I had no idea pink marshmallows existed until I saw this. Thank you!
Alexandra
Hi Christine, thank you for your feedback on the Easter Rocky Road. I am delighted they were a success at your Easter party, and happy to hear that you plan to make them again soon. 🙂
amanda
Made this for a baby shower this past weekend and everyone loved it. I’m going to make it for all the kids for our family Easter dinner. Thanks!
Alexandra
Hi Amanda, thank you for your lovely comments about the Easter Rocky Road. I’m so pleased that it will be a part of your Easter dinner. 🙂
Andrea
perfect for the holiday! so pretty and delicious too!
Alexandra
Hi Andrea, I’m so pleased that you like the Easter Rocky Road. Thank you for letting me know.:-)
Oscar
These were so delicious, I loved the combination of the milk and dark chocolate with the coconut, super chocolatey goodness. Great recipe
Alexandra
Hi Oscar, I am so pleased that you enjoyed the Easter Rocky Road. Thank you for letting me know. 🙂
Anaiah
So delicious!
Alexandra
Hi Anaiah, I am so pleased that you like the Easter Rocky Road and appreciate that you let me know. 🙂
Jan
I made this with the kids, it was so much fun. Everyone enjoyed it, needless to say we have to make this again as it was gobbled up so quickly!
Alexandra
Hi Jan,
That is great to hear, thanks so much for letting me know 🙂