A deliciously decadent recipe for Triple Chocolate Easter Rocky Road, oodles of chocolate packed with biscuits, marshmallows, easter eggs and more! 

 

I love creating recipes for special occasions and Easter is the best time to create new recipes, because they are almost all about chocolate! 

Rocky road is a great recipe to have on hand, so versatile and can be used for any occasion, makes fabulous gifts too. The origins are pretty tricky to lock down – both Australia and America have their own origin story.

 

Seems like Australia is most likely behind the first rocky road, a way to combine biscuits and sweets into chocolate to avoid wasting any that got broken on the way to its destination across the seas. 

Called Rocky Road because of the rough shape of the final product looking like rocky roads. Either way it is a delicious way to incorporate lots of goodies into one sweet treat!

 

This version has biscuits, marshmallows, coconut, mini candy easter eggs, gold Maltesers, then coated with milk and dark chocolate then topped with white chocolate and more easter eggs! Basically a fully loaded version that is sure to impress. 

Of course, with any rocky road feel free to add or omit anything you think will work well! I have excluded nuts here, you could also leave out the coconut but it does add something extra to the chocolate leaving it in. 

 

Here I have used little hard shelled speckled Easter eggs, there are many different brands in the stores. They are filled with chocolate with a variety of colours of the outside shell.

The pastel coloured ones are great for Easter, but use what you can find, these ones also have little bits of jelly inside so that is lovely. You could easily use M & Ms in their place if the eggs are hard to come by. 

 

The ingredients you need for this recipe are:

Please scroll down to the full printable recipe card for quantities and method

• Milk Chocolate

• Dark Chocolate

• White Chocolate

• Vanilla Biscuits

• Pink Marshmallows

• Mini Hard Candy Easter Eggs

• Desiccated Coconut

• Gold Maltesers

• Vegetable Oil

 

The method is lovely and simple. My first piece of advice is to figure out how to use your microwave on 50% power, this will help ensure your chocolate does not burn or overheat.

Milk chocolate and dark chocolate melt at different temperature points so it takes a little longer for the dark to melt. Alternatively slowly melt the chocolate in a double boiler over the stove top, ensuring no water gets into the chocolate. 

 

Once the milk and dark chocolate have just melted to a smooth consistency, add the oil and set it aside to cool slightly while you prepare the rest of the ingredients. 

In a large bowl break up the biscuits, you do not want these too fine, it’s lovely to have them chunky, so that shows when slicing them. Think of them as a mix of sizes between a peanut and a whole walnut, 1-3cm.

 

I use vanilla wine biscuits, but Marie biscuits, rich tea, malt, biscoff or scotch fingers would be lovely too. 

Then add the marshmallows, I use large pink ones as I think the color is a nice Eastery contrast, but a combo of white and pink will work fine. Cut them into quarters and add them along with the easter eggs, desiccated coconut and gold Maltesers if using. 

 

Finally pour over the top of this the slightly cooled but still pourable chocolate, stir gently to ensure the ingredients are completely coated in chocolate before pouring into the prepared tin. 

 

Settle the chocolate and press the ingredients as flat as you can manage, so that the top is smooth enough for the next layer of chocolate. 

 

Set the rocky road aside in the refrigerator to cool for 45 minutes, then prepare the white chocolate, again using the microwave on 50% power and heating only until it has just melted to smooth, add the oil and allow it to cool slightly for 5 minutes, then pour it over the cold rocky road.

 

Give it a wee shake and tip it side to side to settle and spread over the chocolate as best you can, then place more of the mini candy eggs over the top before refrigerating. 

 

The slice will then need 2-4 hours to set completely or overnight. Slicing it can be tricky – but I recommend getting it out to sit at room temperature for 20 minutes or so before cutting. 

Cut the rocky road with a large sharp knife, dipped in warm water and wiped dry. Cut it into lengths, then chunks of rocky road. It will not be perfect, but it will be delicious! 

 

It keeps so well stored in an airtight container in the fridge for up to 2 weeks, allow it to sit at room temp for at least 20 minutes before eating. Freezes well too, ensure it is well wrapped then in an airtight container to prevent freezer burn.

I have lots of other lovely Easter recipes for you to try as well below and so many more! 

Hot Cross Cinnamon Scrolls

No Bake White Chocolate Easter Slice

Speckled Easter Mudcake

5 Minute White Chocolate Easter Fudge

Triple Chocolate Easter Cheesecake 

Coconut Ice Easter Eggs

 

I hope you enjoy the sweet decadent treat for my Triple Chocolate Easter Rocky Road

I hope you love this fun easy recipe, let me know in the comments below what you think of it, and be sure to rate it for me! 

Thank you so much for stopping by to check out my latest recipe and others on my blog. If you are not already be sure to follow me on Facebook or Instagram for more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.

Happy Baking!

Anna 

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