Mini Egg Rocky Road Recipe for Easter


  • 400g Dairy Milk chocolate, broken into squares
  • 150g digestive biscuits
  • 50g mini marshmallows
  • 90g Mini Eggs


  1. Line a 30 x 20cm baking tin with baking parchment.

  2. Melt the chocolate in a large glass bowl in the microwave at 20–30 second intervals, stirring in between. Alternatively, place the bowl over a pan of gently simmering water.

  3. Put the digestive biscuits in a sealable plastic bag and bash with a rolling pin until you have a mixture of different sized pieces. You want to end up with some bigger crunchy pieces and not just crumbs – about 1cm in size.

  4. Stir the marshmallows and crushed biscuits into the melted chocolate until everything is well combined and coated.

  5. Transfer the mixture to the lined tin, pushing it into the corners and levelling the top with the back of a spoon.

  6. Scatter the Mini Eggs over the top evenly, pressing down with a spatula or the back of a spoon.

  7. Chill in the fridge for 2–3 hours (or overnight) until set.

  8. Cut into 24 squares and store in an airtight container in the fridge.