I LOVE rocky road! What’s not to love about a sweet treat made from chocolate and mini marshmallows? This Easter Egg Rocky Road also has an extra crunch from a handful of roasted peanuts and is packed with mini Easter eggs.
You could use any of your favourite Easter eggs – caramel, Creme eggs, speckled eggs or plain. Whatever you do, you are guaranteed a downright delicious chocolate slice. It is the perfect way to celebrate Easter or a great way to use up those leftover Easter eggs, if that’s a thing in your household.
I love no bake recipes. Not only is this Easter Egg Rocky Road no bake but it comes together with just four ingredients #winning! Once you melt your chocolate, you just mix through a handful of roasted peanuts, mini marshmallows and mini Easter Eggs.
You could swap out and use another nut if you prefer, such as roasted almonds or walnuts. I prefer to use salted nuts because you know I go crazy for anything sweet AND salty. Then you simply press in more Easter eggs on top and voila! A chunky chocolate slice that is chewy, crunchy and seriously hard to resist.
Your friends and family will love this rocky road and they don’t even have to know how secretly easy it is. We can just keep that between you and me. If you are looking for more creative ways to use those Easter eggs this year, don’t forget to try my Easter Egg Cookie Dough Truffles – they are insane.
Any cookie dough lover will be in heaven. Or my Easter Egg Cookie Cake! It is so easy but looks really impressive. I have a few more Easter treats on the way this year as well, so keep checking in because the chocolate madness isn’t about to slow to down just yet.
How was your weekend? I spent mine in Sydney where I got the chance to visit the Taste of Sydney food festival. My food highlight was a white chocolate parfait popsicle with dulce de leche and a delicious shortbread crumb.
I could have eaten quite a few of those! I also had the chance to see two chef masterclasses which was really fun. Chef Colin Fassnidge showed us how to dismember a whole pig which was a little unsettling but fascinating nonetheless and Chef Benny Masekwameng fixed up a South African lamb dish that looked and smelt absolutely superb.
Easter Egg Rocky Road
Makes one 8 inch pan
450 grams (3 cups) good quality dark chocolate
65 grams (1/2 cup) roasted peanuts, salted or unsalted
60 grams (1 cup) mini marshmallows
360 grams (2 cups) mini Easter eggs
Grease and line a 8 inch square baking tin with baking or parchment paper. Add the dark chocolate pieces to a heatproof bowl. Put a medium saucepan on a medium-low heat with about 2 inches of water in the bottom. Pop the bowl with the chocolate on top, ensuring the bottom of the bowl will not touch the water below. Let the steam slowly melt the chocolate, stirring occasionally. Once the chocolate is almost melted, its ok if there are still a few lumps there, remove from the heat gently stir until smooth.
Add the roasted peanuts, mini marshmallows and half of the mini Easter eggs into the chocolate and stir until it is all covered. Pour the chocolate mixture into the prepared tin and spread out until into one smooth layer. Press the rest of the mini Easter eggs on top while the chocolate is still wet. Refrigerate for at least one hour or until the chocolate is set. Cut into small squares and serve. Keep in the fridge in a air tight container.