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Mini Eggs Easter Rocky Road Recipe

Prep

20 min

Bake

set overnight

Serves

Difficulty

Easy

About

With just 7 ingredients this Easter Rocky Road recipe is ready in a jiffy and infinitely customizable. Our Mini Eggs Easter Rocky Road version is the perfect no-bake treat to make with the whole family!

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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How to make Mini Eggs Easter Rocky Road

Step 1

Line a small baking tin with parchment paper.

Step 2

Put the milk chocolate, Lyle's Golden Syrup, and butter into a heat-proof bowl and place above a saucepan of boiling water. Melt until fully melted and smooth, stirring occasionally.

Step 3

Allow to cool for 10 minutes before adding the rest of the ingredients. Add the digestive biscuits, mini marshmallows or fudge pieces, and mini eggs. Mix well until everything is coated in the chocolate mixture.

Step 4

Transfer the rocky road mixture into the lined baking tin and press down with the back of a spoon or a glass. Top with more easter eggs.

Step 5

Place in the fridge to set for 2 hours or overnight.

Step 6

Carefully cut into 16 equal squares. Eat straight away or store in an airtight container for 3-4 days.

Ingredients – 7 items

Serving

1

Mini Eggs Easter Rocky Road Recipe

Chocolate

Milk chocolate

350 g
Butter

Butter

Unsalted

80 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

60 g
Digestive biscuits

Digestive biscuits

Broken into pieces

150 g
Hazelnuts

Hazelnuts

(or almonds) chopped

50 g

Mini marshmallows

(or fudge pieces)

50 g

Cadbury Mini Eggs

Plus more for topping if desired

80 g

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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