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Close up of the slices of Rocky Road on a platter.

Easter Rocky Road

This impressive looking Easter-themed slice is made up of dark and milk chocolate, marshmallows, macadamia nuts and assorted easter eggs. Think of it as your own customised chocolate bar. A delicious homemade treat to share with your family and friends.
Prep Time: 20 minutes
Chill Time/Refrigerate: 1 hour
Total Time: 1 hour 20 minutes
Course: Sweet
Cuisine: Australian
Keyword: chocolate, chocolate slice, easter, easter eggs, marshmallows, no bake slice recipe, rocky road
Servings: 24
Calories: 376kcal
Author: Katrina | Katy's Food Finds

Equipment

  • Slice Tin - approximately 18 x 28cm (7 x 11in) or a 20cm (8in) square baking tin
  • 2 large bowls (one microwave proof) or 1 large bowl and 1 saucepan

Ingredients

  • 360 g milk chocolate
  • 240 g dark chocolate (45%) I used Cadburys Old Gold
  • 200 g raw and unsalted macadamia nuts cut in half
  • 200 g marshmallows cut in half
  • 3 c assorted mini Easter eggs
  • 15g freeze-dried strawberries (can double this amount)
  • 1 tsp hundreds and thousands lollies can double this amount (optional)

Instructions

  • Line baking tin with baking paper and set aside. Make sure the baking paper has good overhang so that you can easily remove the rocky road from the tin once it has set.
  • To melt the chocolate: Break the milk and dark chocolate bars into small pieces and microwave in a large microwave-proof bowl on a low heat setting in 30 second bursts, stirring each time, until the chocolate is just melted. This can also be done in a saucepan over very low heat, or over a double boiler (bain-marie). Make sure you stir the chocolate all the time until it has just melted.
  • To the large bowl of just melted chocolate, add the macadamia nuts and stir through using a large spoon or spatula. Next add the marshmallow pieces and fold through. Lastly add approximately half of the Easter eggs (1.5 to 2 cups) and half of the freeze-dried strawberries and fold through until everything is coated with the melted chocolate - you want to reserve the rest of the Easter eggs to decorate the top with. If using mini hollow shaped bunny or chick eggs, save these for the top.
  • Gently spoon the mixture into the prepared baking tin and even it out using the back of the spoon or a spatula.
    Decorate the top while the chocolate is still soft, by placing the remaining Easter eggs all over, pressing them into the soft chocolate slightly. I like to start with the hollow shaped bunnies or chicks first, and then place the rest of the eggs around them. Now add pieces of the freeze-dried strawberries and with the last 2-3 pieces, crush them with your fingers and sprinkle all over the slice. Lastly sprinkle over the hundreds and thousands if using.
  • Refrigerate for at least 1 hour or until set. It can also be refrigerated overnight.
    Remove from the fridge and lift the now set Rocky Road out of the tin onto a flat chopping board or surface. Using a large sharp knife, cut widthways into 6 even slices. These longer slices make great gifts. Otherwise you can cut each of the slices into 3-4 serving size pieces.
    Store the Rocky Road covered in the refrigerator for up to 3 weeks. Rocky Road can also be frozen for up to 1 month.
    To serve: Defrost overnight in the refrigerator. When ready to serve, remove the pieces and let sit at room temperature for 5 minutes before eating.

Notes

Tips and Tricks for Success:

  • The flavour of the chocolate you use will come through in this recipe so use one you like.
  • When melting the chocolate, make sure to do this slowly and over a low heat, stirring all the time. If melting in the microwave, stir after each short burst. Overheating chocolate can cause it to seize which is why it needs to be done over a low heat or setting.
  • If you have any freeze-dried fruit left, store any opened packets in a sealed container in the freezer. They will stay crispy and can be used straight from the freezer. If stored in the pantry, they will soften.
  • When using baking paper to line the tin, scrunch the piece into a ball first, then unravel it and use. Scrunching the baking paper will help it 'behave' and it will sit better in the tin.
  • I always bring my rocky road out of the fridge and let it sit for 5 minutes before slicing or eating it.
  • The rocky road should be stored in an airtight container in the fridge where it will keep for 3 weeks.

Nutrition

Calories: 376kcal | Carbohydrates: 40g | Protein: 4g | Fat: 25g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 34mg | Potassium: 154mg | Fiber: 3g | Sugar: 32g | Vitamin A: 80IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 2mg
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