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Easter Rocky Road sliced and displayed on pink backdrop next to knife.
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Easter Rocky Road

This Easter Rocky Road is a double chocolate whimsical treat loaded with marshmallows, hazelnuts, Easter eggs and smarties. It's a crowd-pleaser!
Course Dessert, Slice
Cuisine American, Australian
Keyword Easter, Rocky Road
Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Servings 25 squares
Calories 217kcal

Ingredients

Dark chocolate layer

  • 400 g (14 oz) dark chocolate block
  • 2/3 cup unsweetened desiccated coconut, or finely shredded coconut
  • 1/2 cup hazelnuts, roughly chopped, skin on or off
  • 2 cups regular-sized pink & white marshmallows, chopped in half

White chocolate layer

  • 200 g (7 oz) white chocolate block
  • 1/2 Tbsp coconut oil
  • 1/3 cup small solid chocolate Easter eggs, I used Cadbury
  • 1/4 cup smarties, or M&M's

Instructions

Dark chocolate layer

  • Line a rectangle 7-inch x 11-inch (18cm x 28cm) loaf/brownie tin with parchment paper, set aside.
  • First, cut marshmallows in half using scissors or a knife and set aside.
  • Unwrap Easter eggs, cut them in half lengthways and set aside.
  • Prepare a double boiler by placing a heat-proof mixing bowl over a medium-sized pot of simmering water.
  • Break up block of dark chocolate and place into the bowl over simmering water.
  • Gently melt over low-medium heat, stirring occasionally until completely melted and smooth.
  • Once melted, turn off heat and remove bowl from pot. Keep the pot with the water.
  • Add coconut, chopped hazelnuts and halved marshmallows. Mix until well coated in the chocolate.
  • Spoon into the lined tin, spreading out evenly.
  • Refrigerate for 20 minutes whilst you make the topping.

White chocolate layer

  • Bring the water in the pot to a simmer again then place another clean heat-proof mixing bowl over the pot.
  • Break up block of white chocolate and place into the bowl over simmering water.
  • Add coconut oil to the white chocolate.
  • Gently melt over low-medium heat, stirring occasionally until completely melted and smooth.
  • Once melted, turn off heat and remove bowl from pot and remove tin with dark chocolate base from fridge.
  • Pour melted white chocolate over base layer and working quickly, move the tin around to spread the white chocolate into an even layer on top. You may use a spoon or spatula to help.
  • Place halved Easter eggs on top and sprinkle over smarties.
  • Refrigerate for a further 2-3 hours or until completely solid.
  • Remove from fridge and allow to sit at room temperature for 10-15 minutes to soften slightly.
  • To help cut through chilled solid chocolate, run a large sharp knife under hot water for a few seconds and wipe it dry and gently cut through rocky road.
  • Serve and enjoy!

Notes

  • Slice rocky road with a warm knife: Hold your knife under hot running water from the tap for a few seconds, wipe it dry then cut your rocky road. A warm knife is easier to cut through solid and chilled chocolate.
 
  • Store in an airtight container, refrigerated, for up to 2 weeks.
 
  • Freeze chopped rocky road in an airtight container with layers of either cling film or parchment paper between the pieces to prevent them from sticking. Freeze for up to 1 month.
 
  • Freeze the entire block of the rocky road that's already set after being in the refrigerator by removing it from the tin and wrapping it tightly in a double layer of cling film, leaving it on the parchment paper. Place in an airtight container in the freezer and freeze for up to 1 month. 
 
  • Thaw frozen rocky road by placing it in the fridge overnight to defrost, still wrapped up and in the container. Then place it on your kitchen counter for several hours until soft enough to eat. Alternatively, thaw it from frozen at room temperature for several hours until soft.

Nutrition

Calories: 217kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 166mg | Fiber: 2g | Sugar: 15g | Vitamin A: 22IU | Vitamin C: 0.3mg | Calcium: 40mg | Iron: 2mg