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Three pieces of rocky road stacked, sitting on a board.
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Easter Rocky Road

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.
Course Dessert, edible gift, Morning Tea, Snack
Cuisine Australian
Prep Time 15 minutes
Cook Time 15 minutes
Setting Time 2 hours 45 minutes
Total Time 3 hours 15 minutes
Servings 10 people
Calories 397kcal
Author Alexandra

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

  1. Use the best quality chocolate that you can – this will produce the best result.
  2. If using regular marshmallows, cut them into quarters. Alternatively, use mini marshmallows.
  3. 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.
  4. If you prefer, you can melt the chocolate in the microwave – melt at 20 second intervals, stirring after each one.
  5. 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

Calories: 397kcal | Carbohydrates: 34g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 27mg | Potassium: 184mg | Fiber: 3g | Sugar: 27g | Calcium: 43mg | Iron: 2mg