This Easter Rocky Road really is the sweetest version you'll find – decorated with marshmallow "bunny ears", lolly "fried eggs", noodle "bird nests" and mini eggs.
Grab the ingredients (that you'll easily find at Aussie supermarkets), unleash a little creativity and make the season extra special with this Easter-themed treat.
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Ingredient notes
You'll need just 5 ingredients plus some pink sprinkles! All ingredient quantities are in the recipe card at the end of this post.
How to make Easter Rocky Road
Prepping
Start by preparing a slice tin (about 28 x 18cm) by lining it with baking paper.
Set aside 5 white marshmallows, half of the noodles, half of the mini eggs and 7 peaches and cream lollies. Add the remaining marshmallows, noodles, mini eggs and peaches and cream lollies to a mixing bowl.
Next, we'll make the super cute decorations!
Marshmallow "bunny ears"
Cut each of the marshmallows you've set aside in half along the diagonal (see images 1 and 2). Dip the sticky inside part of the marshmallow halves in the pink sprinkles (see image 3). Place in pairs (they should look like "bunny ears") and set aside (see image 4).
Lolly "eggs"
Cut the peaches and cream lollies in half to separate the white and orange parts (see image 1). Stretch out the white part a little (this will be the "white" of the egg) (see image 2). Cut the top off the orange part to form the "yolk" (see image 3). Place the sticky part of the "yolk" onto the sticky part of the "white" to form an "egg" (see image 4). Place the unused part of the orange half of the lolly into the mixing bowl.
Mixing up the rocky road
Okay, so now you should have a mixing bowl with the rocky road ingredients, another heat-proof bowl containing the chocolate and then the decorating items - your marshmallow "bunny ears", lolly "eggs", half of the noodles, leftover pink sprinkles and half of the mini eggs.
Melt the chocolate in the microwave and then pour it over the ingredients in the mixing bowl. Stir well to combine.
Pour the mixture into the tin and spread it out to edges. Flatten with a metal spoon.
Decorating your Rocky Road
Decorate with your marshmallow "bunny ears", peaches and cream "eggs", remaining mini eggs, remaining noodles ("birds nests") and remaining sprinkles.
Setting and storage
Place into the fridge to set. Cut into small squares once set.
Store in the fridge in an airtight container for up to a few weeks.
More sweet Easter recipes
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Easter Rocky Road
Equipment
- slice tin (about 28 x 18cm)
Ingredients
- 280 grams marshmallows
- 170 grams peaches and cream lollies
- 100 grams Chang's Fried Noodles
- 125 grams mini eggs
- 360 grams milk chocolate
- 2 tablespoons pink sprinkles
Instructions
- Prepare a slice tin (about 28 x 18cm) by lining with baking paper.
- Set aside 5 white marshmallows, half of the noodles, half of the mini eggs and 7 peaches and cream lollies.
- Add the remainder of the marshmallows, noodles, mini eggs, and peaches and cream lollies to a mixing bowl.
- Cut each of the reserved marshmallows in half along the diagonal. Dip the sticky inside part of the marshmallow halves in the pink sprinkles. Place in pairs (they should look like "bunny ears") and set aside.
- Cut the peaches and cream lollies in half to separate the white and orange parts. Stretch out the white part a little (this will be the "white" of the egg). Cut the top off the orange part to form the "yolk". Place the sticky part of the "yolk" onto the sticky part of the "white" to form an "egg". Place the unused part of the orange half of the lolly into the mixing bowl.
- Melt chocolate by placing in microwave for 20 second bursts and stirring between each burst until chocolate is melted.
- Pour chocolate over ingredients in mixing bowl and stir until everything is completely coated in chocolate.
- Pour mixture into tin and spread out to edges and flatten with a metal spoon.
- Decorate with marshmallow "bunny ears", peaches and cream "eggs", remaining mini eggs, remaining noodles and remaining sprinkles.
- Place into fridge to set. Cut into squares once set.
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