Easter rocky road – Rocky road with mini chocolate eggs

Easter rocky road – of course Easter deserves its very own version of rocky road. Every season – and every holiday, for that matter – ought to have one 😉
Rocky road with mini chocolate eggs, Easter marshmallows and peanuts, folded into good milk chocolate. It is simple, delicious and genuinely easy to make.
My Easter rocky road is topped with crushed mini eggs, a few sprinkles and freeze-dried strawberries. The freeze-dried strawberries add a touch of sharpness against the chocolate and the salted peanuts, and it really does taste wonderful. But top it however you like – keeping it simple with just crushed yellow mini eggs is both pretty and delicious too.

Find my other rocky road recipes here.

Easter rocky road – Rocky road with mini chocolate eggs

Recipe for rocky road with Easter marshmallows, peanuts and mini chocolate eggs.

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5 from 6 votes

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Course: Dessert, Snack

Cuisine: Danish

Keywords: Easter sweets, rocky road

Total Time: 1 hour hour 10 minutes minutes

Change servingsServings: 16 servings

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Ingredients

• ▢ 300 g milk chocolate
• ▢ 150 g mini chocolate eggs candy-coated Easter eggs, such as Mini Eggs
• ▢ 100 g Easter marshmallows e.g. marshmallow chicks or eggs
• ▢ 80 g salted peanuts

Topping – what I used

• ▢ Freeze-dried strawberries – for a touch of sharpness
• ▢ Crushed mini chocolate eggs
• ▢ A few sprinkles

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Method

• Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (bain-marie).
• Snip the Easter marshmallows into smaller pieces, and halve the mini chocolate eggs if they are large – otherwise leave them whole.
• Fold the marshmallows, peanuts and mini eggs into the chocolate and stir well to combine.
• Pour the chocolate into a tin lined with baking parchment, approx. 18×22/16×24 cm or similar.
• Smooth it out lightly and top with freeze-dried strawberries, crushed mini eggs and a few sprinkles, if you like.
• Chill in the fridge for at least an hour, or until set.
• Store your rocky road in the fridge, and take it out 15-20 minutes before serving.

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