If you’re looking for a cheerful Easter dessert that’s big on chocolate and low on effort, this rocky road hits the spot. It’s rich, crunchy, and loaded with mini Creme Eggs for that gooey, festive surprise in every bite. You don’t need a mixer or the oven—just a pan, a microwave or stovetop, and a little patience while it sets.

Make it with kids, bring it to a spring party, or keep it in the fridge for sneaky slices all week.

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Why This Recipe Works

Overhead shot of an 8-inch parchment-lined tin filled with freshly pressed Easter Rocky Road, glossy

No-bake and fast: Melt, mix, and set. That’s it. Great when you need dessert in a hurry.
Foolproof texture: A mix of biscuits and marshmallows gives crunch and chew, while the chocolate binds everything.
Festive but flexible: Creme Eggs make it special, but you can swap candies to suit your taste.
Make-ahead friendly: It sets in the fridge and keeps well, so you can prep a day or two early.

What You’ll Need

300 g milk chocolate (or a mix of milk and dark), chopped
100 g unsalted butter
3 tbsp golden syrup (or light corn syrup/honey as a backup)
200 g plain tea biscuits or digestives, roughly crushed (graham crackers work too)
100 g mini marshmallows
150 g mini Creme Eggs, halved (plus extra for topping)
75 g mini chocolate eggs or candy-coated eggs (optional, for extra crunch)
1 tsp vanilla extract
Pinch of salt
Sprinkles, toasted coconut, or extra crushed biscuits for topping (optional)

How to Make It

Close-up detail of a single sliced square of Easter Rocky Road on a small matte white plate, sharp w

Prep the pan: Line an 8-inch (20 cm) square tin with parchment, leaving overhang for easy lifting.
Melt the base: In a heatproof bowl, combine chocolate, butter, and golden syrup.
Microwave in 20–30 second bursts, stirring until smooth, or melt over a gentle bain-marie. Stir in vanilla and a pinch of salt.
Cool slightly: Let the chocolate mixture sit for 3–4 minutes so it’s warm, not hot. This helps prevent the marshmallows from melting.
Mix the goodies: Fold in crushed biscuits, marshmallows, and mini eggs.
Reserve a handful of eggs for the top. Gently fold in halved mini Creme Eggs so they keep their shape.
Press and top: Scrape the mixture into the lined tin and press it into an even layer. Scatter the reserved mini eggs and Creme Egg halves on top.
Add sprinkles or extra biscuit crumbs if you like.
Chill: Refrigerate for 2–3 hours, or until firm enough to slice cleanly.
Slice: Lift out using the parchment. Use a sharp knife warmed under hot water and dried to cut into 16 squares. Wipe the knife between cuts for neat edges.

How to Store

Fridge: Keep in an airtight container for up to 1 week.
The texture stays firm and fudgy.
Freezer: Freeze slices for up to 2 months, well wrapped. Thaw in the fridge for best texture.
Room temp: If your kitchen is cool, it can sit out for a few hours when serving, but prolonged warmth will make it soft.

Health Benefits

Portion control: Small squares satisfy a sweet tooth without going overboard.
Energy boost: Carbs and fats make this a quick pick-me-up snack—ideal for celebrations or sharing.
Add-ins can help: Swapping some candies for nuts adds healthy fats and a little protein.

What Not to Do

Don’t overheat the chocolate: It can seize or split. Melt gently and stir often.
Don’t skip cooling before mixing: Hot chocolate will melt the marshmallows and soften the Creme Eggs too much.
Don’t pulverize the biscuits: You want chunky pieces for texture, not fine crumbs.
Don’t rush the chill time: Cutting too soon leads to messy, crumbled squares.

Variations You Can Try

Dark and salty: Use 70% dark chocolate and add crushed pretzels and a light sprinkle of flaky sea salt.
Nutty crunch: Stir in toasted almonds, hazelnuts, or peanuts instead of some of the biscuits.
Fruit and chew: Add chopped dried cherries or cranberries for a tart contrast.
White chocolate swirl: Drizzle melted white chocolate over the top before chilling for a marbled look.
Gluten-free: Swap in gluten-free biscuits and check candy labels to ensure they’re GF-friendly.

FAQ

Can I use regular Creme Eggs instead of mini ones?

Yes.

Cut them into chunks and fold in gently. You may want to chill the eggs briefly so they slice more cleanly.

My chocolate seized. What can I do?

Try whisking in a teaspoon of neutral oil or a splash of warm milk to loosen it.

If it’s gritty and stiff, it’s best to start over with fresh chocolate melted slowly.

Can I reduce the sweetness?

Use more dark chocolate, swap some marshmallows for nuts, and limit the candy add-ins. A pinch of extra salt also balances the sweetness.

What if I don’t have golden syrup?

Light corn syrup works well. Honey can be used in a pinch, though it adds a distinct flavor and can set slightly firmer.

How do I get clean slices?

Chill fully, then use a sharp, warm knife.

Wipe between cuts and avoid pressing down too hard on the toppings.

In Conclusion

Easter Rocky Road With Creme Eggs is a joyful, no-fuss dessert that looks playful and tastes indulgent. It’s simple to make, easy to customize, and perfect for sharing. Keep a tray in the fridge, slice as needed, and enjoy a little chocolate cheer all week long.