Need a super simple, 4 ingredient, no bake Easter treat that’s perfect for making with kids and takes less than 10 minutes to make? Then you have to try my easy peasy Mini Egg Rocky Road!
Easter treats are everywhere at the moment…the internet is awash with stop stopping Easter cakes, Easter cupcakes, Easter brownies, Easter biscuits, simnel cakes, variations on the simnel theme…some of them are so impressive and all of them are making me seriously HUNGRY!
Whilst I love gawking at all the impressive Easter bakes, I am keeping my Easter treats nice and simple this year! Life’s busy enough already at the moment…and much as I’d love to, I neither have the time or the energy to construct some kind of towering Easter masterpiece.
So far this year I’ve shared my Mini Simnel Cakes and my Mini Egg Brownies…both super simple to make and totally delicious. But today I am sharing an even easier Easter treat: my easy peasy Mini Egg Rocky Road. This Easter treat is no bake, only has 4 ingredients, takes just 10 minutes to make (plus an hour in the fridge) and, like my other two recipes, is ideal to make with little ones who like stirring and mixing but have short attention spans (e.g. my kids!).
In fact the only vaguely, potentially difficult bit is melting the chocolate and even that is simple if you do it my easy peasy way. To melt the chocolate, I first pour boiling water into a large saucepan, then I sit a glass bowl over the saucepan so the bowl just touches the water on the base. Then I break the chocolate into pieces (actually I never do this, my kids do), I place the pieces in the glass bowl and give them a stir occasionally until they are fully melted.
Basically it’s a slightly cheaty version of the traditional bain marie method, where normally you would have the water gently simmering and the bowl not touching the water. I find my way easier and less likely to go wrong (especially with children around to distract me!), but if you want to use the more standard method then go for it!
If you are making this with little ones, I advise you either melt the chocolate first while they are well away, or do as I do and use it as an educational exercise, allowing them to watch me stir the chocolate while we discuss the dangers of boiling water (can you tell I used to be a teacher??!!).
Either way, one really important tip: DO NOT ALLOW ANY WATER TO GET INTO THE CHOCOLATE! Otherwise it will go grainy and bad and you will have to start again. If your bowl fits tightly over the saucepan, this shouldn’t be a problem.
Once the chocolate is melted, the rest is as easy peasy as it gets, bash the biscuits and the mini eggs in sealed plastic sandwich bags (or similar) using a rolling pin (my kids love this bit the best) and then mix everything together, trying not to eat it all.
Tip into a lined tray and spread out, then press down (my kids also love this bit!) the put in the fridge for about an hour (this is the bit we all hate – waiting!) and then cut into pieces and watch as it disappears in seconds (or it would if mean mummy let them!).
Of course you can swap in other things into this recipe if you wish, raisins, nuts, creme eggs, other kinds of chocolate…it’s a great way to use up leftover chocolate after Easter (does that actually exist?!)…or just keep it super simple like me. 🙂
If you like this…
… then you are going to love:
- Mini Egg Brownies
- Easy Peasy Rocky Road (Only 3 Ingredients!)
- Easy Chocolate Easter Cake
- Easy Simnel Cake Traybake
- Easter Chocolate Cornflake Nests
- Easy Creme Egg Brownies
- Easy Cocoa Powder Brownies (No Chocolate Required!)
Mini Egg Rocky Road
Ingredients
- 400 g milk chocolate melted (I used Cadburys Dairy Milk)
- 100 g digestive biscuits bashed into small pieces
- 200 g mini eggs bashed into small pieces
- 100 g mini marshmallows
Instructions
- Melt the chocolate in a glass bowl over a pan of just boiled water. Do not allow any water to touch the chocolate!
- Bash the biscuits in a plastic sandwich bag (or similar) using a rolling pin and add to the melted chocolate (you may need to transfer everything to a bigger bowl).
- Bash the mini eggs in a plastic sandwich bag (or similar) using a rolling pin and add to the bowl.
- Add the mini marshmallows to the bowl and stir everything together thoroughly.
- Transfer the mixture to a lined tin (lined with baking paper, cling film or foil…whatever you’ve got!)
- Spread the mixture out and then press down using a large spoon or similar – we actually use a potato masher!
- Chill for 1 hour in the fridge, then remove and cut into 24 squares (ish!)
Notes
- The tin I used was 18cm x 28cm / 7in x 11in. But this is a very flexible recipe, so any similar sized tin will work fine.
- You will also need to allow 1 hour for the Mini Egg Rocky Road to set in the fridge.
- Nutrition information is approximate and meant as a guideline only.
Want more easy peasy Easter treats? Then check out my Mini Egg Brownies…
Or try my Mini Simnel Cakes (with a hidden marzipan surprise!)
Pin Mini Egg Rocky Road for later
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Karen, the next best thing to mummy says
Yum, these look amazing, shame that I am on a weight loss plan, I love cooking with children and have also blogged about it, the fact that this is a no bake recipe makes it even more appealing to make with little ones#honestmumblog@_karendennis
Eb Gargano says
Thanks Karen 🙂 They are yummy…but yes, not exactly diet food, sadly! This is absolutely great to make with little ones – so many fun activities. Especially all that bashing up of the biscuits and mini eggs…and all that licking out of the bowl, of course! Eb x
Super Busy Mum says
These look absolutely delicious!!
Eb Gargano says
Aw, thanks – they really are very delicious – dangerously so! 😀 Eb x
Nico @ yumsome says
Ermigherdddddd… chocolate heaven! Shame they’re not vegan… but licking my screen doesn’t count, right?
Ha ha ha!
I could actually make the biscuits, the marshmallows, and the milk chocolate… and I could ask my friends, who are coming over to visit me next week, to bring me a pack of vegan mini eggs. Hmmmmm…. I feel a cunning plan forming!
As for those towering masterpieces – they look amazing, don’t they? Not sure I could be bothered though! LOL!
Eb Gargano says
Hahaha – no licking your screen is fine…though I am not sure you are getting the full experience!!! I am looking forward to when they figure out the technology to make that happen 😀 Eb x
Nico @ yumsome says
You’re probably right… but fewer calories! 😉 xx
Eb Gargano says
Hahahaha!! Yes, that much is true 😀
Angela / Only Crumbs Remain says
Ooh I love how fabulously easy this is Eb – your kids clearly had a fab time making (and eating this) if your post is anything to go by. Yum! Love your way of melting choc – I shall have to try it. Pinned
Angela x
Eb Gargano says
Yep, this is such a great one to make with kids…if you can stop them eating all the ingredients 😉 Eb x
Cara says
These look so good, and i love that they have 4 ingredients (not counting everything in the biscuits lol)! Great idea.
Eb Gargano says
Thanks Cara!! Eb x
Kirsty Hijacked By Twins says
Yum! Yum! Yum! I love mini eggs, they really are my Easter weakness! This rocky road looks sooooo good! Thank you for sharing with #CookBlogShare x
Eb Gargano says
Thanks Kirsty 🙂 Eb x
Kate - gluten free alchemist says
Do I detect a bit of a mini egg fest going on here??? Rocky Roads, Tiffins and Biscuit Cakes are the best for kids aren’t they. We made our creme egg biscuit cake again at the weekend with some friends kids who were visiting. They loved it!
I always microwave my chocolate to melt…. very slowly and carefully and stop short of it being completely melted and let the rest stir through into meltdom. Far less faff than bowls of water! xx
Eb Gargano says
Yep, pretty much!! Good plan with the chocolate melting – I don’t own a microwave so I am stuck with bowls of water…my method is pretty simple though and works a treat. Eb x
Jhuls says
Yum! These look amazing, Eb. Thanks for sharing! 🙂
Eb Gargano says
Thank Jhuls – they are super scrummy!! 🙂 Eb x
Megan Morris says
These are sooooo good! I can’t stop making them. I’ve made them at least 10 times now… I think I’m addicted! 😅😂 Love them x
Eb Gargano says
Aw, yay – I am so happy to hear that! Thanks for taking the time to write a review… and especially for the 5 stars! Eb 🙂
Naomi says
Hi Eb, I love all your recipes! Can’t wait to try this. what size tin is best for this recipe? (Sorry if I missed that detail).
Eb Gargano says
Aw, thank you – that’s so great to hear! My apologies, I missed that detail off. The tin I used was 18cm x 28cm / 7in x 11in. But this quite a flexible recipe, so any similar sized will be fine. I have now added this detail to the recipe notes, so it’s clear for everyone. Thanks for highlighting this to me! Eb 🙂