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This Easy Easter Rocky Road is filled with marshmallow eggs, mini Cadbury creme eggs, crispy M&M speckled eggs and raspberry lollies! 

Easter Rocky Road

Easy Easter Rocky Road made with marshmallow eggs, mini speckled eggs, Cadbury Creme Eggs and raspberry lollies and covered in delicious melted chocolate.
5 from 1 vote
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Course: Dessert
Cuisine: Easter
Prep Time: 5 minutes
Chilling time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 16 pieces
Calories: 322kcal

Equipment

  • Microwave, stove-top or Thermomix

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.

Video

Notes

RECIPE NOTES & TIPS
Ingredients Info
  • chocolate - use a good quality dark chocolate (or substitute with milk chocolate). The better the quality of chocolate, the better your rocky road will taste. I like to use Cadbury, Nestle, Hersheys or Lindt.
  • marshmallow eggs - I use Cadbury marshmallow eggs that can be bought from any supermarket in Australia. If you can't find this brand you can use any marshmallow filled Easter egg or even just regular marshmallows.
  • mini speckled eggs - these come in a variety of brands such as M&Ms and Cadbury. They are pastel coloured eggs with a hard candy shell and chocolate inside.
  • mini Cadbury Creme Eggs - love them or hate them, these give this rocky road recipe a deliciously sweet, oozy, gooeyness.
  • lolly raspberries - these are a popular soft candy in Australia. If you can't buy gummy raspberry lollies, you can substitute with any soft gummy candy you like.
More Recipe Tips
Adding coconut oil - I like to add a little coconut oil or vegetable oil when melting my chocolate. This helps to make it easier to cut the rocky road into pieces once chilled.
Storing - Place into an airtight container in the fridge and store for up to 3 weeks.

Nutrition

Calories: 322kcal | Carbohydrates: 34g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 2mg | Sodium: 45mg | Potassium: 223mg | Fiber: 3g | Sugar: 25g | Vitamin A: 50IU | Vitamin C: 0.5mg | Calcium: 56mg | Iron: 3.9mg