Easter Rocky Road

If you've got some left over Easter chocolate then this Easter Rocky Road recipe is the perfect way to use it up!

about 12 - 16 pieces

Easy 20 Minutes



For the recipe  Easter Rocky Road

For the Rocky Road:

150 g Dr. Oetker 35% Milk Chocolate
150 g Dr. Oetker Dark Chocolate
125 g Unsalted butter
125 g Digestive Biscuits
100 g Dr. Oetker Heart Marshmallows
150 g Chocolate Mini Eggs

To Decorate:

150 g Dr. Oetker 26% White Chocolate
Dr. Oetker Unicorn Confetti Sprinkles
Dr. Oetker Mini Wafer Flowers
50 g Chocolate Mini Eggs




First up, grab a 10”x 8” rectangle baking tin and line with grease proof paper.


Break up your Milk and Dark Chocolate and pop in a microwavable bowl with the butter. Melt together in the microwave for 30 seconds and stir, continue to heat in 30 second bursts stirring between each burst until your lovely chocolatey mixture has melted. 


In a separate bowl crush your biscuits making sure there a still some larger pieces for a nice crunch in your rocky road. Pop in the marshmallows and chocolate eggs and pour over your melted chocolate mixture. Mix together well to make sure all the pieces are covered in chocolate.


Pour into your prepared baking tin and press down into the tin. Pop in the fridge to chill for about an hour or until set. 


To Decorate

Now for the decoration; break up the white chocolate and pop into a microwaveable bowl … you know what’s coming? Melt in the microwave as above until all melted and smooth. Take your rocky road out of the fridge and pour over the white chocolate and smooth the cover the top of your bake. 


Now to get creative, top with your sprinkles and mini wafer flowers and because it’s Easter lets add a few more chocolate eggs! Let the chocolate set then cut up and it’s time to tuck in and enjoy!

Nutritional Information for the recipe Easter Rocky Road

Per Serving Per 100 g / ml
Energy 1595 kJ
381 kcal
2219 kJ
530 kcal
Fat 23.41 g 32.51 g
Carbohydrate 38.34 g 53.26 g
Protein 4.06 g 5.64 g
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