Easter Rocky Road

A no-bake Easter Rocky Road recipe with marshmallows, mini eggs, Smarties & white chocolate. Easy, festive and perfect for Easter dessert tables!

Course Dessert, Slice

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings squares

Calories 217kcal

Author Samantha Pickthall

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

US Customary - Metric

Instructions

Dark chocolate layer

Line Tin: Line a 7×11 inch (18×28cm) brownie or slice tin with parchment paper. Set aside.
Prep Add-ins: Cut marshmallows in half using scissors or a knife. Halve Easter eggs lengthways. Set both aside.
Melt Dark Chocolate: Place a heat-proof bowl over a pot of simmering water (double boiler method). Break dark chocolate into pieces and melt gently over a low heat, stirring occasionally until smooth.
Mix: Remove from heat. Add coconut, chopped hazelnuts, and marshmallows. Stir until well coated.
Spread & Set: Spoon mixture into the lined tin and spread evenly. Refrigerate for 20 minutes while you prepare the topping.

White chocolate layer

Melt White Chocolate: Bring the pot of water back to a simmer. Add white chocolate and coconut oil to a clean heat-proof bowl and place it over the pot. Stir over low heat until melted and smooth.
Pour & Spread: Remove from heat. Pour white chocolate over the dark chocolate layer. Tilt tin and use a spoon or spatula to spread evenly.
Decorate: Place halved Easter eggs on top and sprinkle with Smarties.
Chill: Refrigerate for 2–3 hours until completely set.
Soften Slightly: Let rocky road sit at room temp for 10–15 minutes to soften.
Slice Cleanly: Run a large sharp knife under hot water, wipe dry, and slice into squares. Enjoy!

Notes

Refrigerate: Store in an airtight container in the fridge for up to 2 weeks.

Freeze: Cut rocky road into pieces and place in an airtight container, layering with parchment paper or cling film to prevent sticking. Freeze for up to 1 month.

To Thaw: Defrost in the fridge overnight, or at room temperature for several hours until softened and ready to enjoy.

Nutrition