Easter egg rocky road

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

  • 2 hrs 20 mins preparation
  • 5 mins cooking
  • Makes 15 Piece
  • Print


Easter egg rocky road
  • 150 gram unsalted butter, chopped
  • 1/4 cup firmly packed brown sugar
  • 300 gram dark eating chocolate, chopped
  • 1/2 cup unsalted pistachio kernels, toasted
  • 10 mini dark chocolate easter eggs
  • 1/3 cup mini marshmallows
  • 150 gram shortbread finger biscuits, chopped
  • 150 gram turkish delight squares, halved
  • 1/2 cup shredded coconut, toasted


Easter egg rocky road
  • 1
    Line a 15cm (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 minutes or until sugar dissolves. Add eating chocolate; cook and stir for 3 minutes or until melted and smooth. Cool for 10 minutes.
  • 2
    Add 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.
  • 3
    Remove slice from pan. Cut into 15 squares. Serve.


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

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