Description
A festive no-bake Easter Rocky Road Slice loaded with chocolate, marshmallows, crunchy biscuits, and colorful mini eggs. This easy treat is rich, chewy, and perfect for holiday celebrations.
Ingredients
- 2 cups milk chocolate chips
- 1/2 cup dark chocolate chips
- 1/2 cup unsalted butter
- 2 tbsp golden syrup or corn syrup
- 2 cups mini marshmallows
- 1 1/2 cups crushed digestive biscuits or graham crackers
- 1/2 cup chopped nuts (optional)
- 1 cup chocolate mini eggs
- 1/2 cup white chocolate, melted (for drizzle, optional)
Instructions
- Line an 8×8-inch baking pan with parchment paper.
- In a saucepan over low heat, melt milk chocolate, dark chocolate, butter, and golden syrup until smooth.
- Remove from heat and allow to cool slightly.
- Fold in marshmallows, crushed biscuits, nuts (if using), and half of the mini eggs.
- Press mixture firmly into prepared pan.
- Top with remaining mini eggs, gently pressing them into the surface.
- Drizzle with melted white chocolate if desired.
- Refrigerate for at least 2 hours or until fully set.
- Slice into squares and serve.
Notes
- Allow chocolate mixture to cool slightly before adding marshmallows to prevent melting.
- Store in the refrigerator for up to 1 week.
- Use a hot knife for cleaner slices.
- Can substitute different Easter candies as desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Australian