Delicious post-Easter rocky road

This clever rocky road is an Easter favourite and the perfect way to use up any leftover chocolate eggs. Not only does it taste a treat, it looks really spectacular, too, with speckles of nuts, marshmallows and desiccated coconut mixed through.

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The recipe calls for assorted Easter eggs, so you can use whatever leftover eggs you happen to have on hand — just remember to remove the wrapping first!

Once the rocky road has set in the fridge, cut into squares and store in an airtight container.

Bonus tip: This rocky road makes a great gift, too! Just wrap a few squares in cellophane and tie the top with a pretty ribbon.


  • 500g milk chocolate
  • 3 cups assorted chocolate Easter eggs
  • 1 1/2 cups marshmallows, chopped
  • 1 cup fine desiccated coconut
  • 1/2 cup salted peanuts, chopped


  1. Grease and line a 25cm x 16cm cake tin with baking paper, allowing the sides to overhang.
  2. Melt chocolate in heat-proof bowl over saucepan of simmering water, stirring occasionally with spoon until smooth. Set aside to cool slightly.
  3. Combine remaining ingredients in bowl, reserving about three-quarters of a cup of Easter eggs to decorate the top.
  4. Pour over melted chocolate and stir until evenly coated.
  5. Spread mixture evenly in baking tin before scattering over remaining Easter eggs.
  6. Set aside for a few hour to set or place in the fridge.