• 1st April 2018

Recipe: Creme Egg Rocky Road

creme egg rocky road

Happy Easter everyone! If like me you’ve got way too much chocolate in the house to know what to do with, give these little beauties a try! These are perfect for sharing with the family and scoffing one or two yourself. I found this recipe over on Charlotte’s Lively Kitchen and it’s the simplest Rocky Road I’ve ever made. Give it a go and leave your photos in the comments!


 140g butter

150g rich tea biscuits

250g milk chocolate

120g dark chocolate

4 tbsp golden syrup

50g mini marshmallows

50g raisins

40g glace cherries

16 mini crème eggs


  1. Put the mini crème eggs and the marshmallows in the freezer for a couple of hours ensuring the marshmallows are separated to hold their shape.
  2. On a very low heat, melt the milk chocolate, dark chocolate, butter and golden syrup. Stir the mixture regularly so that it doesn’t burn.
  3. Once the chocolate has melted, set aside 150ml for later. The original recipe says to leave the rest of the mixture in the pan but I actually ended up tipping it into a bowl as I found it easier to mix all the other ingredients in.
  4. Crush the biscuits and fold into the chocolate mixture.
  5. Chop the cherries in half and add in.
  6. Mix in the raisins and mini marshmallows.
  7. Chop the mini crème eggs in half. Set aside half of them to be used later and mix the other half gently into the bowl.
  8. Cover a tray with baking parchment and spoon the mixture into it, pressing down firmly so you have an even layer.
  9. Pour the 150ml of chocolate evenly across the top, filling in any gaps. You may need to spread it with a spatula to create an even surface.
  10. Place the remaining crème eggs on top of the rocky road, carefully pressing down so that they sink slightly into the mixture.
  11. Put the rocky road in the fridge to set for at least a couple of hours but I left mine in over night.
  12. Once set, cut up into squares and serve to your Easter guests!

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