(This post has been updated from the original March 2016 version to provide a better experience for you)
These CRAZY delicious Mini Egg rocky road bars are perfect when you want a tasty Easter treat that takes minutes to prepare. Just melt it, mix it and refrigerate… that’s it! (Exactly like this Creme Egg rocky road) Oh then eat it obviously. I know – it’s a hard life isn’t it?! They’re pretty perfect for the little ones to get involved with too, a great Easter activity with a very delicious reward at the end of it!
Want something a little more challenging and impressive? You should totally check out this epic Easter cheesecake – served in Easter egg bowls!!
It really is about as easy as it gets, making this the perfect treat to make with the kids! The only techniques involved are a little chopping/breaking up, melting and mixing. The fridge does all the hard work for you. Easy peasy!
When you’ve got too much leftover chocolate in the cupboards – this Mini Egg rocky road recipe is exactly what you need! It doesn’t matter if it’s milk, dark or white – any Easter chocolate will do for this tasty treat. It’s the perfect way to use up all those little Easter extras too (biscuits, mini eggs, marshmallows etc). Just throw them in and create your very own rocky road master piece!
Another great way to use up leftover Easter chocolate is to make bark with it. This white chocolate Easter bark recipe is ideal!
There’s not a great deal that can go wrong with this recipe but life always seems to surprise us doesn’t it haha?! Here’s some helpful tips to guide you on your way to Easter rocky road success…
Here is what you will need to make 16.
(For a printer friendly version, see the recipe card at the end of this post)
Firstly, line the baking tin with baking paper or cling film. Then break the white chocolate (400g | 14.11 oz) into a large microwavable bowl. Heat on full power in the microwave for 30 seconds then stir well. Heat again in 10 – 20 second intervals, stirring well between each time, until it’s melted and smooth. Try not to get it too hot. (You can also melt it in a glass bowl set over a pan of barely simmering water if you don’t have a microwave.)
By hand, (not machine or rolling pin or it will become too fine) break the digestive biscuits (100g | 1 Cup) into small pieces and add them to the chocolate along with the mini marshmallows (150g | 3 Cups) and 3 quarters of the mini eggs (90g | 1/2 Cup). Press the mixture firmly into the prepared tin with the back of a spoon.
Finally, randomly press the remaining mini eggs (30g | 1/4 Cup) into the top of the rocky road.
Now place it into the fridge for 2-3 hours until completely set. Once the chocolate has firmed, remove from the tin and slice into 16 pieces. Store in an airtight container and consume within 1 week. (Not that it will last that long!!)
Did I not tell you it was easy? I’m willing to bet that you (and the kids) could probably make this with your eyes shut! In all seriousness though, these really are delightful little treats. SO creamy and packed full of tasty little treats and textures!
They would make lovely Easter gifts too. Simply pop one or two into a cellophane bag and tie with a pretty ribbon. I’m not sure how many I personally could bear to part with, but it’s the thought that counts right?!
Will this fabulous Mini Egg rocky road be making an appearance in your household? I’d love to know if they are! Send me your pics and comments on Facebook, Twitter & Instagram or email me at firstname.lastname@example.org.
Check out my Things to Make Your Easter EPIC over at the Kitchen Mason Amazon shop!
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.