• Line a 9” x 12“ rectangle baking pan with parchment paper, set aside. 
• Prepare a double boiler with a heat proof mixing bowl over simmering water.
• Add dark chocolate to the bowl and gently melt, stirring occasionally.
• Once chocolate is completely melted and smooth, reduce heat to low and stir through coconut.
• Stir through chopped hazelnuts.
• Add halved marshmallows and mix until coated in chocolate, remove from heat.
• Carefully pour into lined pan, spreading out evenly.
• Refrigerate for 15-20 minutes whilst you make the topping.

Topping

• Prepare a double boiler with a heat proof mixing bowl over simmering water.
• Add white chocolate and coconut oil to the bowl and gently melt, stirring occasionally.
• Once chocolate is completely melted and smooth, remove from heat.
• Remove rocky road base when it’s just beginning to set around the edges, the majority of it still needs to be soft but not completely liquid.
• Carefully pour melted white chocolate over dark chocolate base, working quickly, swirl the pan around to spread the white chocolate to an even layer.
• Unwrap and gently slice in half lengthways, the mini chocolate eggs.
• Place eggs into white chocolate topping.
• Sprinkle over little gems or smarties if using.
• Refrigerate for 2-3 hours or until completely hardened and set.
• Remove from pan and slice into bars or squares.
• Serve and enjoy!