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Chopping, melting and mixing. That’s ALL that stands between you and your very own Creme Egg Rocky Road! Filled with all your favourite treats, this easy peasy Easter recipe will be one you’ll come back to every single year! Keep reading for lots of tips, and the easy recipe…
Why you’ll love this recipe
I love Easter and it’s many many treats! And I know I’m not alone. Just like my Mini Egg rocky road, I make this Creme Egg rocky road every single year. And it never disappoints!
Sensationally indulgent, these beauties are crunchy, chocolatey, gooey, and delicious… All in one bite!
Ingredients
Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…
- Chocolate – I use combinations of milk, dark and white chocolate here. Cheap own brand chocolates work fantastic. You don’t need to use expensive brands (unless you really want to of course!).
- Butter – Unsalted or salted doesn’t matter too much in this recipe. Use what prefer or have already.
- Golden Syrup – There aren’t any substitutions for this. Light corn syrup is the closest in the US, but it doesn’t have the same flavour.
- Biscuits – I used digestive biscuits. Big brand or own brands all work great. You could switch these out for rich tea if you prefer.
- Creme Eggs – For me, it has to be the original Cadbury’s Creme Eggs. I know they have gotten very expensive in recent years, so look out for them when they’re on offer.
- Marshmallows – Any brand of mini marshmallows works best. It doesn’t matter what colours they are.
- Food Colouring – Use gel colours, NOT liquid. Liquid colours affect the consistency too much, whereas gels don’t.
Emma’s top tips
Here are tips you’ll find helpful when making this recipe.
- Be patient when melting your chocolate. It doesn’t like temperature change very much, and can get grumpy when heated or cooled too quickly! (In both texture and appearance.)
- If you want to cut your rocky road bars into smaller pieces, use halved mini creme eggs on top instead. This will make it easier/less messy to slice.
- When decorating your Creme Egg rocky road, add a little of the colouring at a time, and use gel not liquid. Remember, you can always add more, but you can’t take it out!
Timings
Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier!
- Melting the chocolate should only take 2-3 minutes, plus 5-10 minutes cooling time.
- Making the rocky road mixture will take around 5 mins.
- Pressing it into the tin and decorating should take no more than 5-10 minutes.
- You will need to allow 2-3 hours for your rocky road to fully set in the fridge before slicing.
Can’t wait for your Creme Egg rocky road to set? Enjoy a Creme Egg croissant while you wait! (They’re made in just 8 minutes!)
No Bake Creme Egg Rocky Road – Step by Step Picture Recipe
(For a printer friendly version, see the recipe card at the end of this post)
Ingredients
Here is what you will need to make 9 large sized bars or 16 average sized bars.
Please note, this recipe includes both UK metric and US Cup measurements.
- 200g (7 oz) Dark Chocolate, broken into pieces
- 200g (7 oz) Milk Chocolate, broken into pieces
- 150g (2/3 Cup) Unsalted Butter, cubed
- 4 tbsp Golden Syrup
- 140g (4.9 oz) Digestive Biscuits, broken into pieces
- 180g (approx 16) Mini Creme Eggs, wrappers removed
- 150g (2 + 3/4 Cups) Mini Marshmallows
- 5 x Cadbury’s Creme Eggs, wrappers removed
- 150g (5.3 oz) White Chocolate, broken into pieces
- Yellow and/or Orange Food Colouring Gel
Essential Equipment
- 20 x 20cm (8 x 8″) Square Baking Tin
- Large Microwavable Bowl
- Spatula
- Chopping Board
- Sharp Knife
- 2 x Small Bowls
- 2 x Piping Bags, optional
Instructions
Line the base and sides of your baking tin, and set it to one side.
Next, add the dark chocolate (200g | 7 oz broken into pieces), milk chocolate (200g | 7 oz broken into pieces), butter (150g | 2/3 Cup), and golden syrup (4 tbsp) to a large bowl.
Heat in the microwave for 30 seconds then give it a good stir. Then heat again in 20 second intervals, stirring well each time, until it’s melted and smooth. Allow to cool for 5-10 mins.
When cooled, add the digestive biscuits (140g | 4.9 oz), mini Creme Eggs (180g | approx 16, wrappers removed), and marshmallows (150g | 2 + 3/4 Cups) into the melted chocolate. Stir thoroughly, until everything is fully coated.
Next, firmly press the mixture into your prepared tin with a spatula.
Decorating instructions
Using a sharp knife, slice the full sized Creme Eggs (x 5) in half. Set to one side until needed.
Then place the white chocolate (150g | 5.3 oz) into a small microwavable bowl, and heat in 10 second intervals, stirring each time. Continue until melted and smooth.
Transfer half the melted chocolate to another bowl, and mix in some yellow/orange food colouring gel. We’re going for an egg yolk colour.
Then pour each colour into two separate piping bags, and drizzle each one over the rocky road. I chose to do this diagonally, you can do it however you fancy.
(Alternatively you could use plastic zip lock food bags, or simply drizzle it over with a fork.)
Finally, press the halved creme eggs into the top of the rocky road. Think how you are going to slice your bars, and try to strategically place them with this in mind.
All that’s left to do, us place your Creme Egg rocky road into the fridge to set. It will take around 2-3 hours. (Overnight is also fine.)
When fully set, remove from the tin and slice into either 9 or 16 bars.
How to store Creme Egg rocky road
Store in an airtight container (I prefer metal over plastic) at room temperature, and consume within 4-5 days.
FAQs
Yes, this recipe is VERY easy to make! No oven required. Simply chop a few ingredients, melt some chocolate, and mix it all together.
To fully set, your rocky road will need 2-3 hours in the fridge. This will make it much easier for you to slice.
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Easy Creme Egg Rocky Road Recipe
Chopping, melting and mixing. That's ALL that stands between you and your very own gorgeous homemade Creme Egg Rocky Road! An annual FAVOURITE!
Ingredients
- 200g (7 oz) Dark Chocolate, broken into pieces
- 200g (7 oz) Milk Chocolate, broken into pieces
- 150g (2/3 Cup) Unsalted Butter, cubed
- 4 tbsp Golden Syrup
- 140g (4.9 oz) Digestive Biscuits, broken into pieces
- 180g (approx 16) Mini Creme Eggs, wrappers removed
- 150g (2 + 3/4 Cups) Mini Marshmallows
- 5 x Cadbury’s Creme Eggs, wrappers removed
- 150g (5.3 oz) White Chocolate, broken into pieces
- Yellow and/or Orange Food Colouring Gel
Essential Equipment
- 20 x 20cm (8 x 8″) Square Baking Tin
- Large Microwavable Bowl
- Spatula
- Chopping Board
- Sharp Knife
- 2 x Small Bowls
- 2 x Piping Bags, optional
Instructions
- Line the base and sides of the tin. Then put the dark chocolate, milk chocolate, butter and golden syrup in a mixing bowl. Heat for 30 seconds in the microwave and stir well. Then heat in 10 second intervals, stirring each time, until fully melted. Allow to cool for 5-10 mins.
- Add the broken biscuits, mini Creme Eggs, and mini marshmallows to the bowl and mix thoroughly. Everything should be coated in the melted chocolate mixture.
- Press the mixture firmly into your prepared baking tin.
- To decorate, cut the Creme Eggs in half and set aside until needed.
- Then place the white chocolate in a bowl, and heat in 10 second intervals in the microwave. Stirring after each time. Continue until fully melted.
- Pour half the chocolate into another bowl, and mix in some food colouring gel to turn it an egg yolk colour.
- Put the melted white and orange coloured chocolate into separate piping bags. Snip the ends and pipe over the rocky road.
- Finally, press the halved Creme Eggs into the top. Then place it into the fridge to set for 2-3 hours, before removing from the tin and slicing.
Notes
If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.
Please note, this recipe includes both UK metric and US Cup measurements.
Storage
Store in an airtight container (I prefer metal over plastic) at room temperature, and consume within 4-5 days.
Tips
- Be patient when melting your chocolate. It doesn’t like temperature change very much, and can get grumpy when heated or cooled too quickly! (In both texture and appearance.)
- If you want to cut your rocky road bars into smaller pieces, use halved mini creme eggs on top instead. This will make it easier/less messy to slice.
- When decorating your Creme Egg rocky road, add a little of the colouring at a time, and use gel not liquid. Remember, you can always add more, but you can’t take it out!
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 828Total Fat: 48gSaturated Fat: 29gTrans Fat: 0.1gUnsaturated Fat: 15.5gCholesterol: 57mgSodium: 134mgCarbohydrates: 92gFiber: 4.1gSugar: 73gProtein: 8.3g
If you like this Creme Egg rocky road recipe…
…you might also like:
- Easy Creme Egg cookies recipe
- Easy no bake Mini Egg cheesecake
- Creme Egg Scotch eggs recipe
- Creme Egg brownies
I want to see YOUR baking!
Have you made this easy peasy Creme Egg rocky road? I’d love to know if you have! Tag me in your pics on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.
Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.
Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.