Easter Rocky Road

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The sweetest Easter-themed Rocky Road recipe.

Prep Time15

Setting time1

Total Time1 15

Course: Dessert

Cuisine: Australian

Servings: pieces

Calories: 184kcal

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.

Storing:

Store in or out the fridge (in an airtight container) for up to a few weeks.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.