Sweet Easter rocky road, for a homemade candy bar idea filled with colourful mini eggs, marshmallows, and digestive biscuits. Use any holiday candy you like! Make it before the holiday for weekend snacking, or use your leftover candy in a twist on classic rocky road candy bars.
Ingredient Notes and Substitutions
- Chocolate chips: bar or baking chocolate can be substituted for the chocolate chips if you prefer. You can also do a lighter chocolate instead of dark, but note that the bars are already pretty sweet.
- Make it plant-based: use vegan alternatives to the mini eggs, marshmallows, and butter.
- Make it gluten-free: use GF digestive biscuits to easily make this gluten-free.
- Add-ins: use chocolate digestive biscuits for double-chocolate rocky road. Colourful mini marshmallows are cute too!
Step 1: melt the chocolate and butter together.
Step 2: add the chopped biscuits, candies, and marshmallows to the chocolate.
Step 3: stir the candies to coat in chocolate.
Step 4: transfer the mixture to a loaf tin and top with extra candy.
Step 5: chill the rocky road until solid, at least two hours.
Step 6: cut into small squares and store in the fridge.
- Gift it: rocky road always makes a great gift, and this spring version is extra sweet to give away. Pack some up in a little tin or decorated bag to drop off for a friend or family member (again, perfect for kids!).
- No microwave, no problem: melt the chocolate in a bain-marie (double boiler) if you prefer.
- Cool the chocolate: make sure the melted chocolate is cooled before adding the marshmallows. If the chocolate is hot, the marshmallows will melt.
Change it up depending on the type of candy you like or have on hand. Mini eggs are extra cute with their colourful coating, but creme eggs, peanut butter eggs, and any small candies work really well.
Try making these with kids! They love to break up the digestive biscuits and decorate the top of the rocky road, can help with mixing, and there's no baking involved.
How to Store
Keep in the fridge in a tightly-sealed container for up to two weeks. We don't recommend freezing as the chocolate is strange after thawing.
What does Rocky Road have in it?
Rocky road is a chocolate slice candy made with melted chocolate, digestive cookies, and usually marshmallows and other candies or dried fruit. Rocky road ice cream is based on this candy.
Does Rocky Road contain raisins?
It depends on this recipe! Our classic rocky road uses currants, but you can also find recipes like this Easter rocky road with seasonal candies instead.
Why is my Rocky Road greasy?
If your candy is a little greasy, this is likely to due split chocolate. If you've heated the chocolate and butter mixture for too long, the chocolate will split and the oil will separate out.
If you make this Easter Rocky Road recipe or any other no-bake recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Easter Rocky Road
- Measuring cups and spoons or a digital kitchen scale
- Loaf pan
- Parchment paper
- Mixing bowl must be heat-safe
- Rubber spatula or wooden spoon
- 2 ½ cups dark chocolate chips
- ⅓ cup salted butter
- 1 cup digestive biscuits roughly broken, about 6 biscuits
- 2 cups mini marshmallows
- 1 cup mini eggs divided (½ chopped and ½ left whole for on top)
- Line a loaf pan with parchment paper and set aside. Roughly chop the mini eggs and use your hands to break up the digestive biscuits.
- Add the chocolate chips and butter to a large heat-safe bowl. Warm the chocolate in the microwave in 30 second increments, stirring in between each, until both are melted and well-combined.
- Set aside to cool to room temperature so that you don’t melt your marshmallows.
- Add the digestive biscuits, chopped candy eggs, and marshmallows to the melted chocolate. Mix until well combined.
- Press the mixture into the parchment-lined pan, then top with additional whole mini eggs. Set in the fridge to chill for at least 2 hours.
- Once the bar is chilled, slice into pieces. Store in the fridge in a tightly-sealed container for up to two weeks.