If Easter in your house looks like a trail of foil wrappers and "Muuum can I just have ONE more?", this one's for you. This Easter Rocky Road is rich, chocolatey, totally no-bake and absolutely loaded with the good stuff (hello mini eggs and Creme Eggs!).
And if you're on an Easter slice roll, you'll also love my Easter Brownies and No-Bake Easter Egg Slice too.
A Quick Look At The Recipe
✅ Recipe Name: Easy Easter Rocky Road
🕒 Ready In: 10 minutes + 2 hours chilling
🍫 No-Bake: Yes please
👪 Serves: 16 chunky pieces
🥣 Main Ingredients: Chocolate, coconut oil, marshmallow eggs, mini Creme Eggs, speckled eggs, raspberry lollies
⭐ Why You'll Love It: A melt + mix Easter slice that's kid-approved, party-perfect and ideal for using up leftover Easter goodies (right next to my Easter Egg Cookie Slice, if you're going all-in).
SUMMARIZE & SAVE THIS CONTENT ON
Oh Lucy, this Rocky Road is ridiculous! I love it! 🙂
- Nicole
Easter Rocky Road is the kind of recipe that looks like you've made a serious effort… but secretly takes about 10 minutes and one bowl. The kids can help, it's brilliant for Easter parties, and it's also the perfect way to use up leftover chocolate (if such a thing exists in your house!).
If you're building an Easter dessert table, pop this next to my Crème Egg Cheesecake or Easter Chocolate Caramel Tart and you're basically winning Easter.
Why You're Going To Love This Recipe
- No-bake and no-fuss - just melt, stir and chill (same easy vibes as my classic Rocky Road).
- Perfect for Easter entertaining - looks gorgeous on a platter, especially with a few extra eggs on top.
- Customisable - chuck in whatever favourite mini eggs you've got lurking in the pantry. Can't find marshmallow eggs? Use mini marshmallows or regular marshmallows instead!
- Kid-friendly - let them help… just expect "taste testing" to occur repeatedly.
- Make-ahead friendly - brilliant for parties, gifting, or having "just one piece" with a cuppa (same energy as Easter Chocolate Birds Nests).
Jump to:
Rocky Road Ingredients
You only need a few ingredients to make rocky road slice- but these ones matter:
- Chocolate - it's the main flavour, so use one you actually enjoy eating.
- Coconut oil - helps the chocolate set smoothly and makes slicing easier.
- Marshmallow eggs - chewy and festive (regular marshmallows work if you can't find them).
- Mini Creme Eggs - mini is important - the full-sized ones are too runny.
Tip: Save a handful of eggs/lollies for the top so it looks extra Easter-fancy (like my Easter Bunny Cupcakes).
Variations
No rules here - use what you've got!
- Milk Chocolate Rocky Road: Use milk chocolate for a sweeter slice (especially kid-approved).
- White Chocolate Version: Swap to white chocolate for a super sweet Easter twist (if you love white choc treats, you'll also love my No-Bake White Chocolate Cheesecake style desserts).
- Chocolate Mix-In Party: Add chopped solid mini Easter eggs, caramel-filled mini eggs, Turkish delight eggs - whatever chocolate eggs your stash includes.
- Nutty Crunch: Add roasted macadamias, peanuts or almonds for crunch (or skip nuts completely if you need nut-free).
- Biscuit Boost: Replace nuts with chopped biscuit pieces for extra crunch (very "slice tin classic", like Caramel Hedgehog Slice vibes).
How To Make Easter Rocky Road
This is the classic melt-mix-chill situation. No oven. No mixer. Minimal dishes. Praise be.
- Chop Goodies & Melt Chocolate: Chop your marshmallow eggs and, if using, halve the mini Creme Eggs.
Gently melt the chocolate with coconut oil in a large bowl (microwave on 50% power, in short bursts, stirring each 30 seconds) until smooth.
- Mix Add-Ins: Quickly fold through marshmallow eggs, mini Creme Eggs, raspberry lollies and mini speckled eggs (reserve some for on top), coating all well.
- Set in Tin: Spread the mix into your tin lined with baking paper, and sprinkle extra eggs/lollies on top.
- Chill: Refrigerate for at least 2 hours, or until fully set.
- Slice & Serve: Using a hot, large sharp knife makes clean cutting a breeze.
Top Tip
Don't overload the add-ins. You need enough melted chocolate to hold everything together - too many extras and it'll crumble when sliced.
Recipe Tips
- Chill the mini Creme Eggs first so they don't melt too much when stirred through.
- Melt the chocolate gently (overheating can make it seize and go grainy).
- Press the mixture firmly into the tin so it slices neatly and holds together.
- Hot knife = clean slices (run a knife under hot water, wipe dry, then slice).
- Baking paper overhang makes lifting out and cutting so much easier - less mess, less stress.
- Fridge: Store in an airtight container for up to 3 weeks (pop baking paper between layers so it doesn't stick).
- Freezer: Freeze for up to 3 months. Thaw in the fridge overnight.
Easter Rocky Road FAQs
Yes! It's perfect for making ahead - it keeps really well in the fridge, which makes it ideal for Easter parties and gifting.
I don't recommend it - they're bigger and much runnier. Mini Creme Eggs work best for pockets of gooey goodness without turning the whole slice messy.
It helps the chocolate set smoother and makes the slice easier to cut (less cracking, more neat squares).
More Easy Easter Recipes
If you love Easter treats as much as I do, then browse my collection of Easter recipes!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Easter Rocky Road
Ingredients
- 500 g dark chocolate or substitute with milk or white chocolate
- 20 g coconut oil see notes
- 6 marshmallow eggs chopped into quarters
- 6 mini Cadbury Creme Eggs
- 250 g mini speckled eggs reserve ½ cup for sprinkling over the top
- 150 g raspberry lollies
Instructions
Conventional Method
- Line the base and sides of a 16.5cm x 26cm lamington pan with baking paper, letting the sides overhang.
- Chop the marshmallow eggs into quarters.
- Place the chocolate and coconut oil into a heatproof, microwave-safe bowl and heat, uncovered, on medium (50% power), stirring every 30 seconds with a metal spoon, for 3-4 minutes or until the chocolate and coconut oil has just melted (or you can also use a double boiler on the stove).
- Remove from the microwave and stir until smooth.
- Stir through the speckled eggs, marshmallow eggs, mini Cadbury Creme Eggs and raspberry lollies.
- Working quickly, spread the mixture into the prepared lamington pan and sprinkle with the remaining speckled eggs.
- Place into the fridge for 2 hours or until completely set.
- Use a sharp knife to cut into slices.
Thermomix Method
- Line the base and sides of a 16.5cm x 26cm lamington pan with baking paper, letting the sides overhang.
- Chop the marshmallow eggs into quarters.
- Place the chocolate and coconut oil into the Thermomix bowl and melt for 4 minutes, 50 degrees, Speed 2 (scraping down the sides occasionally).
- Add the speckled eggs, marshmallow eggs, mini Cadbury Creme Eggs and raspberry lollies and mix for 5-10 seconds on Reverse, Speed 2, (using the spatula to help mix).
- Working quickly, spread the mixture into the prepared lamington pan and sprinkle with the remaining speckled eggs.
- Place into the fridge for 2 hours or until completely set.
- Use a sharp knife to cut into slices.
Notes
- Chill filled eggs (like Creme Eggs) before stirring in - it stops them melting too much.
- Don't overheat chocolate - melt slowly to avoid seizing.
- A little coconut oil makes it easier to cut rocky road into pieces once chilled.
- Use baking paper overhang to lift slice out easily.
- Warm a sharp knife under hot water (wipe dry) for neat slices.
- Store in an airtight container - in the fridge for up to 3 weeks.
- Freeze for up to 3 months - thaw in the fridge before serving.
Meghan says
Hi, how long can this be stored for?
Bake Play Smile says
Hi Meghan, up to a week in the fridge in an airtight container will be fine!
Bec @pinchmebeautiful says
HOLLY MOLLY!!!!! Give me some x
Nicole - Champagne and Chips says
Oh Lucy, this is ridiculous! i love it 🙂
Bake Play Smile says
Thanks Nicole 🙂