If you’re looking for an Easter recipe that’s easy to make and tastes SUPER delicious, then look no further than this Creme Egg Rocky Road!
I made a batch of creme egg brownies a couple of years back, so if you fancy making those, check out the recipe and let me know if you make them! They’re quick and easy to make and they taste gooey, chocolatey and most of all, delicious!
I love creme eggs and seeing as they’re only around for a short amount of time, I wanted to incorporate them into an Easter recipe and thanks to the power of Google, I found this delicious Creme Egg Rocky Road recipe!
We halved the measurements and skipped a few ingredients out, which made a slightly smaller tray bake, but you can follow the original recipe for a much thicker, chocolatey bake!
It’s really easy to make and the ingredients are simple enough to be found in any supermarket. We made ours with dark chocolate so they’re a little on the bitter side, but you can easily add your favourite chocolate, be it milk, white or a variation. They’re the perfect chocolatey treat – so enjoy!
Creme Egg Rocky Road
75g digestive biscuits
200g dark chocolate
4 tbsp golden syrup
50g mini marshmallows
50g glace cherries
16 mini creme eggs (2 bags)
- Put the mini creme eggs and the marshmallows into the freezer for half an hour. This helps them to hold their shape – and makes it much easier to cut into the eggs later on!
- Melt in a pan on a very low heat the chocolate, butter and golden syrup, stirring regularly to ensure it doesn’t burn.
- Once the chocolate has melted, set aside 150ml to be used later, and leave the rest in the pan but turn off the heat.
- Crush the biscuits into small pieces and fold into the chocolate mixture in the pan.
- Cut the cherries in half and add into the pan. Mix in the raisins and mini marshmallows.
- Cut the mini creme eggs in half. Set half aside to use later, and put the other half into the pan and mix gently.
- Fill a tray with baking paper and spoon the mixture on top. Press down firmly on the mixture so that you have an even layer.
- Pour the 150ml of melted chocolate, which you set aside earlier, evenly across the top of the mixture. Use the melted chocolate to fill in an gaps, so use a spoon or spatula to spread the mixture evenly.
- Add the remaining creme eggs on top of the rocky road, pushing them into the mixture so that the white and yellow creme is just showing on top.
- Put it into the fridge to set, a couple of hours is a good amount of time to allow it to cool and set.
- Once it’s chilled and set, cut into squares and serve!
And the creme egg rocky road is as simple as that!
It’s quick and easy to make and it tastes SO good. If you’re looking to create a thicker rocky road, then I’d suggest using the original recipe, but we tweaked it a little to leave out the ingredients we didn’t have, and we fancied giving it a dark chocolate twist!
What will you be baking this month?