Easy Easter Rocky Road Recipe
Easy Easter Rocky Road Recipe
Whilst I’ve heard many people complaining about how early easter eggs went on sale this year, I’ve been secretly pleased as it’s given me so much time to come up with new and yummy recipes which use these special little treats.
Although Rocky Road is traditionally associated with Christmas, it’s also a great recipe to make at Easter time and is the perfect base to add a selection of your favourite easter eggs to.
After experimenting with a few different combinations (yep, it really is a hard life!) I just couldn’t go past this combination of caramel easter eggs and salted pretzels. You can use any shaped tin you like, but if you would like to create one giant easter egg (and who wouldn’t?!?!) use a round cake tin.
This Easter Rocky Road also makes a great gift for teachers and friends, and is an easy recipe for the older kids to make themselves – under supervision of course!
To make this Easter Rocky Road you will need:
200g of milk chocolate
100g of marshmallows
1 cup of mini salted pretzels
2 bags of caramel easter eggs
1 box of mini easter eggs
Let’s put it together!
Line a 20cm round cake tin with baking paper and set aside until needed.
Remove the foil wrapping from the caramel easter eggs and place them into a bowl until needed.
Prepare the rest of your ingredients, so they are ready to add as soon as they are needed.
Break the milk chocolate into squares before placing it into a microwave safe bowl. Cook it in the microwave for 30 second spurts (stirring in between each addition) until the chocolate has almost melted. Remove the bowl from the microwave and stir until the chocolate has completely melted.
Add the marshmallow, mini pretzels and caramel easter eggs to the melted chocolate and mix with a large metal spoon until all the ingredients are covered with melted chocolate.
Pour the mixture into the prepared cake tin and use a spoon to gently spread the mixture across the tin.
To decorate, place a few of the mini eggs on top.
Place the cake tin into the fridge for 2 hours, or until the chocolate has set.
Use the overhanging baking paper to carefully remove the rocky road from the cake tin and using a warmed sharp knife, cut into pieces to enjoy.
Ingredients
- 200g of milk chocolate
- 100g of marshmallows
- 1 cup of mini salted pretzels
- 2 bags of caramel easter eggs
- 1 box of mini easter eggs
Instructions
- Line a 20cm round cake tin with baking paper and set aside until needed.
- Remove the foil wrapping from the caramel easter eggs and place them into a bowl until needed.
- Prepare the rest of your ingredients, so they are ready to add as soon as they are needed.
- Break the milk chocolate into squares before placing it into a microwave safe bowl. Cook it in the microwave for 30 second spurts (stirring in between each addition) until the chocolate has almost melted. Remove the bowl from the microwave and stir until the chocolate has completely melted.
- Add the marshmallow, mini pretzels and caramel easter eggs to the melted chocolate and mix with a large metal spoon until all the ingredients are covered with melted chocolate.
- Pour the mixture into the prepared cake tin and use a spoon to gently spread the mixture across the tin.
- To decorate, place a few of the mini eggs on top.
- Place the cake tin into the fridge for 2 hours, or until the chocolate has set.
- Use the overhanging baking paper to carefully remove the rocky road from the cake tin and using a warmed sharp knife, cut into pieces to enjoy.
What is your favourite easter egg flavour?
Have you made easter rocky road before? What flavoured easter eggs did you use?
Lauren Matheson
Lauren founded her website Create Bake Make as a way to justify the ridiculous amount of baking she loves to do. She has a super sweet tooth and enjoying a slice of cake (or two) is one of her guilty indulgences. As a Mum of two little boys, when she isn't creating fun activities for the kids or breaking up arguments over toy trucks and cars, you will find her in the kitchen baking up a storm - or hiding in the pantry with the latest cooking magazine and a hot cup of coffee!
