This post may contain affiliate links.
Super easy, no bake, utterly delicious Creme Egg Rocky Road recipe. Great for bake sales and making with kids, the best Easter chocolate treat! This no fail chocolate dessert recipe is a must make for Easter.
(Originally published on 29th January 2016)
I first published this Creme Egg Rocky Road recipe back in 2016 (where did those three years go?!)
I thought I’d give it a little facelift this year and a new video to show you really how easy it is to make.
I’ve started making Rocky Road in the microwave a bit recently. It’s SO quick and easy. Especially if, like me, you’re always looking for a last minute, panic make, school bake sale tomorrow, eeeeekk, recipe (try my Easy Rolo Rocky Road here. YES!)
Even if you’ve never baked or cooked, honestly, this is so easy and fun to make. George and Harriet love helping to make this. We will probably make some of this or a batch of my Slow Cooker Creme Egg Fudge for their teachers at the end of term.
How to make Creme Egg Rocky Road:
Melt together your chocolates, butter and golden syrup. You can do this in the microwave as I did in the video or in a pan on the hob as explained in the recipe below.
Allow to cool slightly and then add crushed biscuits, marshmallows and Mini Creme Eggs.
Press into a lined tin and drizzle with more chocolate (coloured if you fancy) and Creme Eggs. Chill and then cut and enjoy!
Things to remember when you make the Creme Egg Rocky Road!
- You can melt everything in the microwave as I do in the video, just a couple of 30 second bursts with a good stir in between. DON’T cook for any longer at a time or you’ll burn the chocolate.
- Make sure that the mixture has cooked slightly before you add the Mini Creme Eggs or they’ll melt.
- To be extra sure that the Creme Eggs don’t melt, pop them in the fridge or freezer for an hour (or more or less depending on how much time you have!) before using.
Other tips for making the Creme Egg Rocky Road recipe:
- If melting the chocolate mixture on the hob, make sure you do melt the butter slightly before adding the chocolate, this stops the chocolate from burning.
- Only use a very, very low heat. Or the chocolate, butter, syrup mixture will seize and go grainy.
- OR as I did in the video, use the microwave, in short 30 second bursts!
- If the slab is too hard to cut straight out of the fridge, allow to come to room temperature for 30 minutes.
- Don’t use liquid food colour to colour chocolate, this is the only one I use and recommend: Sugarflair Concentrated Paste Colour – Egg Yellow / Cream>
What I used to make the Creme Egg Rocky Road recipe:
- Baking parchment – I use baking parchment or baking paper for almost all of my bakes and cakes. It means no sticking, ever. I buy it in bulk from Amazon so I never run out and it’s also heaps cheaper that way. Not to be confused with greaseproof paper, which needs to be oiled first, not good for no bake cakes.
- Chocolate – I try to use my favourite Callebaut chocolate for this recipe. This chocolate is just amazing, it melts so well and really makes a difference to any recipe. When you buy it in bulk (1kg bags at a time) from Amazon it works out about the same price as supermarket chocolate. A good investment I think as it really does make SUCH a difference.
- BULK buying these babies in case the shops run out again this year!
This Creme Egg Rocky Road recipe is the perfect bake sale make. Easy but super impressive looking, right on seasonal baking trend, can be made in advance and no need for anything fancy schmancy.
If you don’t feel like it, you can leave off the colours chocolate on top and just use white chocolate.
How to make the Creme Egg Rocky Road recipe:
Creme Egg Rocky Road
- 150 g Unsalted butter
- 250 g Dark chocolate, chopped
- 150 g Milk chocolate, chopped
- 4 Tablespoons Golden syrup
- 180 g Mini Creme Eggs, unwrapped
- 180 g Mini marshmallows
- 150 g Digestive biscuits, crushed into chunks
- 150 g White chocolate, chopped
- Yellow gel food colouring
- 8 Creme Eggs, full size, unwrapped
- Melt the butter in a large pan over a low heat.
- When it’s about half melted, add the dark chocolate, the milk chocolate.and the golden syrup.Over a very low heat, continue to melt it all. Stir until it’s thick and well combined.
- Remove from the heat and set aside for 10 minutes until it’s cooled slightly.
- Add the mini Creme Eggs, the marshmallows and the digestive biscuits, stir until everything is well coated.
- Line a 20cm x 20cm baking tin with baking paper and press the mixture firmly in.
- Meanwhile melt the white chocolate in a bowl over a saucepan of steaming water. Make sure you keep the temperature very low as white chocolate can seize easily.
- Take half of the melted chocolate and put in another small bowl, colour until very deep yellow using the gel food colour, just a very small amount at a time.
- Drizzle the white chocolate and the coloured white chocolate over the rocky road, cut the full size Creme Eggs in half and sit in the chocolate, pressing in firmly.
- Allow to set in the fridge for at least a couple of hours.
- Turn out of the tin and cut into small chunks using a very sharp knife.
- The photograph of this recipe shows 9 large pieces, I’d recommend chopping them up again to serve 18 as they are really very rich! (But no one will judge if you go back for two obviously..)
Nutrition information is automatically calculated, so should only be used as an approximation.