Easter Egg Rocky Road

By Sean Tan  ,

April 12, 2019

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This easy rocky road recipe will help keep the kids occupied over the Easter weekend. With marshmallows, turkish delight and biscuits this treat makes good use of any leftover eggs the Easter Bunny left lying around.

  • Prep: 2 hrs 20 mins
  • Cook: 5 mins
  • Yields: 15 Pieces


150 g unsalted butter, chopped

¼ cup firmly packed brown sugar

300 g dark eating chocolate, chopped

½ cup unsalted pistachio kernels, toasted

10 mini dark chocolate easter eggs

⅓ cup mini marshmallows

150 g shortbread finger biscuits, chopped

150 g turkish delight squares, halved

½ cup shredded coconut, toasted


1Line a 15-cm (base measurement) square cake pan with baking paper, extending paper at two sides for handles. Melt butter and sugar in a saucepan over low heat; cook and stir for 2 mins or until sugar dissolves. Add eating chocolate; cook and stir for 3 mins or until melted and smooth. Cool for 10 mins.

2Add pistachio, chocolate eggs, marshmallows, biscuit and Turkish delight; stir gently to combine. Transfer to prepared pan. Gently press down to compress mixture; level surface. Sprinkle top with coconut; press into chocolate mixture. Chill for 2 hours or until set.

3Remove slice from pan. Cut into 15 squares. Serve.

When adding chopped biscuit to chocolate, avoid using the fine crumbs.

Recipe & Photo: BauerSyndication.com.au