The Best Easter Rocky Road Recipe Ever!
Prep time
Total time
This is a crispy, tasty and oh so pretty Easter themed Rocky Road recipe made using gluten free ingredients and a simple recipe even the youngest members of the household can make
Serves: 24
  • 200 g dark chocolate
  • 2 tbsp golden syrup
  • 125g unsalted butter
  • 160g (Gluten free) digestive biscuits
  • 100g mini marshmallows
  • 90g Cadbury's mini eggs, bashed a bit with a rolling pin
  • 40g Rice Krispies (Rice pops)
  • To decorate:
  • 200g white chocolate
  • 90g Cadbury's mini eggs
  • 89g packet of Cadbury's creme eggs
  • Food colouring
  1. Put the chocolate, butter and golden syrup into a very large saucepan and heat on slowly a very low heat until everything is melted and the mixture is glossy (adult supervision needed for very young children)
  2. Remove from the heat and leave to cool for 15 minutes
  3. Put the mini eggs into a sandwich bag and bash a little with a rolling pin to break them into smaller pieces
  4. Put the digestive biscuits into a sandwich bag and bash with a rolling pin to break into smaller pieces
  5. Line a tin with baking parchment ( I used a tray bake tin to make the mixture go slightly further and make thinner chunks of Rocky Road but feel free to use a square cake tin if you prefer yours thicker
  6. Add the mini eggs, crushed biscuits, marshmallows & rice krispies to the melted chocolate mixture and stir well to coat everything
  7. Pour the mixture into the prepared tin and place in the fridge to set lightly while you prepare the topping
  8. Carefully cut the mini creme eggs in half
  9. Again adult supervision needed for younger children: Put the white chocolate into a heatproof bowl and place over a pan of slowly simmering water and allow to melt
  10. Remove from the heat
  11. Divide the white chocolate into separate bowls ready for colouring. (So if using three colours plus leaving some plain you will need four bowls.
  12. Add drops of food colouring to the chocolate and work quickly before it starts setting again, start with white chocolate then drizzle with the other colours and use a lolly stick or cocktail stick to swirl the colours into each other
  13. Finish off with mini eggs and the halved creme eggs
  14. Place in the fridge and leave to set for a couple of hours (if you can wait that long)
  15. Remove from the fridge and using a sharp knife cut into squares
  16. Enjoy
Recipe by Cherished By Me at