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Easter Rocky Road With Creme Eggs - A Fun, No-Bake Treat

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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 12 servings

Ingredients
  

  • 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)

Instructions
 

  • 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.