Easter Chocolate Rocky Road Recipe
This Easter Chocolate Rocky Road recipe is a fabulous way to use up any leftover Easter chocolate or sweets like chocolate eggs, mini eggs or creme eggs. I made this with maltesers, mini eggs and some malteser bunnies on top for decoration but you can use whatever you have on hand, Easter inspired or not! I will warn you though that while these slices are very rich they are satisfyingly addictive. This recipe can also be scaled up or down depending on how much you’d like to make. I have divided up the recipe by 4 to make a smaller batch on days where I just want a smaller amount.
So how do I make this Easter Chocolate Rocky Road from scratch?
This Easter Chocolate Rocky Road recipe is conveniently easy to make, taking just a few steps to complete.
To begin, in a large microwave safe bowl or a saucepan add the chocolate, butter and golden syrup. If using the microwave, heat for 30 second bursts, stirring well in between, until fully melted. If using a saucepan, heat on a low heat stirring often until melted. Add the biscuits, mini eggs, marshmallows, maltesers and creme eggs leaving a small handful of mini eggs back for decoration. Stir together until everything is coated.
Transfer to the baking paper lined dish and spread out evenly. Scatter the remaining mini eggs and easter chocolates on top. Place into the fridge for at least 2 hours to set. Slice into chunks or squares and store leftovers in an airtight container for up to 1 week.
Frequently Asked Questions
Absolutely! The combination of milk chocolate and golden syrup can be a bit overly sweet and sickly for some people. To help combat this, replace up to 50% of the milk chocolate with dark chocolate. Try a little bit of the chocolate, butter and golden syrup mixed together to see if it is to your taste. If it’s a little on the bitter side you can add more golden syrup until you are happy with the flavour.
You can use leftover easter eggs as a replacement for the milk chocolate in this recipe. I also add mini eggs and creme eggs inside the rocky road and on top for decoration along with easter themed malteser bunnies. You could use any type of chocolate based sweets for this though.
I used biscoff biscuits just because it’s what I had open at the time. Any sweet biscuit will do in this recipe. I’ve had great success with digestives and milk chocolate digestives also.
They are very similar however I believe tiffin is usually a bit thinner and contains cocoa powder and sometimes dried fruit.
Absolutely you can use honey. You can use any sweet syrup in rocky road, even maple syrup would work and would be a delicious flavour addition.
While I want to say yes, I have read online that the mixture tends to separate a little if real butter is not used. This results in a greasy looking rocky road that may have pools of spread where it hasn’t emulsified with the chocolate. If you don’t mind it looking less than perfect you could definitely try it but you will get the best results with real butter.
Yes with some tweaks to the recipe. Maltesers are not considered gluten free. You could have to either omit them completely or swap for a chocolate based sweet that is gluten free. You would also have to switch to gluten free biscuits.
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Easter Chocolate Rocky Road
Equipment
- 1 large microwave safe bowl or large saucepan
- 1 wooden spoo or rubber spatula
- 1 30cm x 20cm deep dish
Ingredients
- 450 grams milk chocolate you can use easter eggs or any kind of milk chocolate
- 150 grams butter
- 125 grams golden syrup
- 100 grams mini marshmallows
- 150 grams biscuits broken into small pieces
- 100 grams mini eggs whole or chopped
- 100 grams malteasers
- 100 grams creme eggs cut into pieces optional
- 100 grams small easter chocolates optional, for decoration
Instructions
- In a large microwave safe bowl or a saucepan add the chocolate, butter and golden syrup. If using the microwave, heat for 30 second bursts, stirring well in between, until fully melted. If using a saucepan, heat on a low heat stirring often until melted.
- Add the biscuits, mini eggs, marshmallows, malteasers and creme eggs leaving a small handful of mini eggs back for decoration. Stir together until everything is coated.
- Transfer to the baking paper lined dish and spread out evenly.
- Scatter the remaining mini eggs and easter chocolates on top.
- Place into the fridge for at least 2 hours to set.
- Slice into chunks and store leftovers in an airtight container for up to 1 week.
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