Easter wouldn’t be the same without chocolate, so I’ve created this Easter rocky road for the Spring season. It’s crammed full of all the best rocky road ingredients, but more importantly with Epic Snax’s Giant Toastin’ Marshmallows for extra texture. This recipe is a no-bake recipe and requires little skill so it’s perfect for making with children, or for using up any leftover chocolate that might be lying around the house post-Easter weekend.

This post is kindly sponsored by Epic Snax.

Easter Rocky Road

What ingredients do I need to make this Easter rocky road?

While my recipe suggests particular ingredients for recreating this Easter rocky road yourself, you can actually use a lot of alternatives and get creative in the kitchen:

Easter Rocky Road essentials:

  • Chocolate. My preference would always be a high-quality dark chocolate of 70% or above. This helps to balance out the sweetness of the marshmallows and other additions. You could use a 1:3 ratio of milk chocolate to dark chocolate if you really wanted to.
  • Digestive biscuits. Digestives have a signature crumble to them that is perfect for a rocky road. You could switch in Rich Tea biscuits which have more of a snap, ginger nuts which go really well with chocolate, or even a shortbread broken up into pieces.
  • Butter. Use a high-quality unsalted butter. Do not substitute this with spreadable or margarine, as these don’t have a high enough fat content and won’t melt in the same way.
  • Hazelnuts. These are a great choice of nut for a rocky road. They have a beautiful, smooth texture with a satisfying crunch that works well with the rest of the recipe. Swap these for Brazil nuts, macadamia or pecans.
  • Raisins. Raisins have a sweet, but slightly tangy taste that works to balance everything out in this Easter rocky road. You could easily use dried cranberries instead.
  • Golden syrup. This adds a slight sweetness to the bars but also prevents them from being rock solid once refrigerated, so you get the perfect bite.

Easter Rocky Road favourite additions:

  • Maltesers. Delicious for a malty, chocolate crunch, Maltesers are a fun addition. Switch these out for any of your favourite snacking chocolates instead.
  • Epic Snax’s Giant Toastin’ Marshmallows. For that insane bite to your rocky road, Epic Snax’s Giant Toastin’ Marshmallows are the way to go!
  • Mini eggs. The very best decoration for and Easter-themed rocky road! Swap in for your favourite Easter mini eggs from Reese’s, through to Lindt and Crème eggs.
Easter Rocky Road

What will I need to make this Easter rocky road?

There are only a few key pieces of equipment you’ll need to make this Easter rocky road, which most people will already have in their kitchen!

  1. A 9 x 9-inch loose-bottomed deep square tin. Firstly, a loose-bottomed tin is essential for easy release, but you can certainly use a rectangular tin instead lined with parchment paper. Make sure your tin has high sides as the marshmallows are large and require the extra bit of height.
  2. A heatproof bowl + saucepan. Secondly, using these two pieces of equipment is a must for melting your chocolate, butter and golden syrup together without it crumbling. Sit your bowl over a smaller saucepan of simmering water on a low heat and mix the ingredients until melted and smooth.
  3. A large mixing bowl. Thirdly, having a big mixing bowl to hand for this recipe is super useful. When you add the marshmallows, they’ll need space to be mixed in.

You’ll love this recipe for Easter rocky road because:

  • It’s a no-bake recipe. Simply chop your ingredients, melt the chocolate, butter and golden syrup, then mix together. The most difficult part is waiting for everything to set!
  • It’s so easy, you can make this recipe with the whole family.
  • Make it in advance easily. It takes next to no time, and can be kept in the fridge for up to a week. Have it made for when guests stay or as an edible gift wrapped in cellophane and ribbon.
  • You can decorate them however you like! If you want it to be more “Easter”, simply switch the Maltesers for mini eggs, crème eggs or Malteser bunnies!
  • The recipe itself is easily adaptable. Be sure to try my Bailey’s Chocolate Tiffin and Christmas Rocky Road.
Easter Rocky Road

See how I made these over on Instagram!

Easter Rocky Road

Easter Rocky Road

This Easter rocky road is a delicious combination of chocolate, biscuits and nuts, with the addition of gooey, chewy giant marshmallows.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Servings 16 slices


  • 800g g dark chocolate
  • 175 g unsalted butter
  • 60 ml golden syrup
  • 200 g digestive biscuits roughly chopped or crushed
  • 50 g hazelnuts roughly chopped
  • 50 g raisins
  • 50 g maltesers
  • 8-10 Epic Snax Giant Toastin' Marshmallows
  • Handful mini eggs to decorate


  • Grease and line a 9 x 9-inch loose-bottomed square tin with parchment paper.
  • Chop 400g of the chocolate into small pieces and put into a heatproof bowl along with the butter and golden syrup. Set over a smaller saucepan of simmering water, making sure the bowl doesn't touch the water and melt, stirring every now and then until completely melted and smooth.
  • Chop the biscuits, or pop them in a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs. You want some pieces to crunch and some sandy rubble. Put these in another large bowl.
  • Chop the Brazil nuts roughly with a sharp knife and add them to the bowl, along with the cranberries, Maltesers and marshmallows.
  • Pour over the melted chocolate mixture and mix well, using a wooden spoon.
  • Once combined, scoop everything into your prepared tin and level the surface as best possible. You will have lumps and bumps as the marshmallows are so big!
  • Chop the remaining 400g of dark chocolate and place in a clean heatproof bowl over a saucepan of simmering water to melt. Stir every now and then until smooth and glossy.
  • Pour the melted chocolate over the rocky road, being sure to cover all of the marshmallows sticking out the top, then scatter the mini eggs over.
  • Place the rocky road in the fridge for at least an hour to firm up.
  • When it's set and you're ready to serve, take a sharp chef's knife and run it under hot or boiling water. Wipe dry with a teacloth, then cut your rocky road into bars or squares. The hot knife will help avoid your chocolate from cracking or the knife sticking to the marshmallow, and make for a cleaner cut.
Keyword biscuit, chocolate, easter, marshmallow, nuts, rocky road, tiffin

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