Easter Rocky Road
This Easter Rocky Road is a rich, crunchy, and chocolatey no-bake dessert made with milk and dark chocolate, macadamia nuts, mini marshmallows, crushed digestive biscuits, and Cadbury Mini Eggs. It’s quick, easy, and perfect for Easter celebrations!
Equipment
- Mixing Bowls
- Sharp Knife
- Square pan
- Measuring cups and spoons
Ingredients
- 4 oz dark chocolate bar chopped
- 4 oz milk chocolate bar chopped
- 2 tablespoon unsalted butter
- 1 cups mini marshmallows
- ½ cup roasted macadamia nuts
- 8-10 digestive biscuits broken into chunks
- ¾ cup Cadbury mini eggs some whole, some crushed
- 1 teaspoon vanilla extract
Instructions
- In a heatproof bowl, melt the dark and milk chocolate with butter using a microwave (30-second intervals) or double boiler, stirring until smooth. Add the vanilla extract to the melted chocolate and set aside.
- In a large bowl, add the mini marshmallows, macadamia nuts, crushed digestive biscuits, and almost half of the mini eggs.
- Pour the melted chocolate over the dry ingredients and gently mix until everything is well coated.
- Line a baking tray with parchment paper and spread the mixture evenly. Sprinkle the remaining mini eggs on top for decoration.
- Refrigerate for at least 2 hours until fully set. Once firm, cut into bite-sized squares using a large sharp knife and enjoy!
Notes
- Since chocolate is the star of this recipe, opt for high-quality dark and milk chocolate for the best flavor and texture.
- Let the rocky road set for at least 2 hours in the fridge to ensure firm, easy-to-slice pieces.
- Feel free to swap nuts, biscuits, or chocolates to suit your taste! Try using Biscoff cookies, pretzels, or dried fruits for a fun twist.
- Store in the fridge to prevent melting and maintain the perfect texture, especially in warmer weather.
