This impressive looking Easter-themed slice is made up of dark and milk chocolate, marshmallows, macadamia nuts and assorted easter eggs. Think of it as your own customised chocolate bar. A delicious homemade treat to share with your family and friends.
The beauty of this slice is you get to add your favourite mini Easter eggs to suit your own taste. This recipe can also easily be adapted to accomodate allergies or dislikes. For example, if you don’t like macadamia nuts, you can add any other nut, or if you are allergic to nuts you can omit them completely. You can also substitute them with something else, like crushed biscuit pieces. I have given a few suggestions in the ‘Ingredients’ section of this post.
This Rocky Road slice is always a popular treat over Easter. It is great to have a batch in your fridge, ready to serve when family and friends visit. It is loved by both adults and children alike and is a fun thing to make with the little ones in your family.
Why I love this recipe:
This is a very easy no bake recipe using only 5-6 ingredients. The chocolate bars are melted and then all the other ingredients (except some that are saved for the topping) are gently folded through before it is spread into a lined tin and put in the refrigerator to set for at least 1-2 hours (or overnight). The hardest part is waiting for it to set!
I also love that you can personalise it by adding your own favourite things. The recipe is very adaptable so any dislikes or allergies can easily be catered for.
Rocky Road slices also make lovely homemade edible gifts to give to family and friends.
Ingredients you will need to make this recipe:
- Chocolate – this recipe uses both milk and dark chocolate. I use 2/3 milk chocolate and 1/3 dark chocolate (45% is my preference). I love this ratio as I like milk chocolate but find using all milk chocolate can make this too sweet for me so the addition of dark chocolate helps balance it out. It really is up to you on what ratio you prefer, just use the same quantity of 600g in total.
- Marshmallows – I use the normal sized ones and cut them in half. I don’t use the mini ones as I find them a little too small.
- Nuts – unsalted raw macadamia nuts (halved) are used in this recipe. I love their creamy taste but if you are not a fan, you can substitute with your favourite nut or omit them altogether if you have a nut allergy.
- Assorted Mini Easter Eggs – I love to use coloured speckled eggs (chocolate filling with a candy/sugar coating) as they add great colour. Here in Australia, I buy the Darrell Lea packs from Coles). I also add caramel filled eggs (another favourite). Adding mini hollow eggs shaped like bunnies or chicks look really good on the top of the slice!
- Freeze-Dried Strawberries or Raspberries – I used strawberries for this one. I found this packet at the supermarket. I have used 15g, but feel free to double this amount as the pops of slightly tart fruit flavour really elevates this slice and they help balance the overall sweetness of the chocolate and marshmallows.
- Hundreds and Thousands – for decorating. They add great colour.
Here are some suggestions for other ingredients you can add to this rocky road:
- Any unsalted nuts. If using almonds, I like to use the dry-roasted ones.
- Crushed biscuit pieces are a good substitute for nuts – any plain flavoured biscuit like Marie, Arrowroot or Shortbread can be used.
Step by step Instructions:
The ingredients you will need along with freeze-dried strawberries and hundreds and thousands (if using). The chocolate pieces are now melted. This can be done in the microwave on low in short bursts, or in a saucepan over low heat on the stovetop. 
The macadamia pieces are added and stirred through. 
Next the marshmallows are added, and some of the freeze-dried fruit. 
Lastly 1-2 cups of the eggs are added. Save the rest to decorate the top with (including any hollow shaped ones). 
Fold everything together so all the bits get coated in the melted chocolate. 
Line a baking pan with baking paper. Scrunching the baking paper into a ball first before using helps it sit better in the tin. 
Carefully spoon the mixture into the tin. 
Spread it out gently so that it is fairly even. Decorate the top with the remaining Easter eggs and freeze-dried strawberries. When placing them, gently press them into the top so they will stick when set. Sprinkle with hundreds and thousands. Refrigerate for 1-2 hours to set (or overnight) before slicing. Remove from the fridge and let sit at room temperature for 5 minutes before slicing or eating.
Tips and Tricks for Success:
- The flavour of the chocolate you use will come through in this recipe so use one you like.
- When melting the chocolate, make sure to do this slowly and over a low heat, stirring all the time. If melting in the microwave, stir after each short burst. Overheating chocolate can cause it to seize which is why it needs to be melted over a low heat or setting.
- If you have any freeze-dried fruit left, store any opened packets in a sealed container in the freezer. They will stay crispy and can be used straight from the freezer. If stored in the pantry, they will soften.
- When using baking paper to line the tin, scrunch the piece into a ball first, then unravel it and use. Scrunching the baking paper will help it ‘behave’ and it will sit better in the tin.
- I always bring my rocky road out of the fridge and let it sit for 5 minutes before slicing or eating it.
- The rocky road should be stored in an airtight container in the fridge where it will keep for 3 weeks.
More delicious ‘no-bake’ recipes for you to try:
Servings: 24
Calories: 376kcal
Equipment
- Slice Tin – approximately 18 x 28cm (7 x 11in) or a 20cm (8in) square baking tin
- 2 large bowls (one microwave proof) or 1 large bowl and 1 saucepan
Ingredients
- 360 g milk chocolate
- 240 g dark chocolate (45%) I used Cadburys Old Gold
- 200 g raw and unsalted macadamia nuts cut in half
- 200 g marshmallows cut in half
- 3 c assorted mini Easter eggs
- 15g freeze-dried strawberries (can double this amount)
- 1 tsp hundreds and thousands lollies can double this amount (optional)
Instructions
- Line baking tin with baking paper and set aside. Make sure the baking paper has good overhang so that you can easily remove the rocky road from the tin once it has set.
- To melt the chocolate: Break the milk and dark chocolate bars into small pieces and microwave in a large microwave-proof bowl on a low heat setting in 30 second bursts, stirring each time, until the chocolate is just melted. This can also be done in a saucepan over very low heat, or over a double boiler (bain-marie). Make sure you stir the chocolate all the time until it has just melted.
- To the large bowl of just melted chocolate, add the macadamia nuts and stir through using a large spoon or spatula. Next add the marshmallow pieces and fold through. Lastly add approximately half of the Easter eggs (1.5 to 2 cups) and half of the freeze-dried strawberries and fold through until everything is coated with the melted chocolate – you want to reserve the rest of the Easter eggs to decorate the top with. If using mini hollow shaped bunny or chick eggs, save these for the top.
- Gently spoon the mixture into the prepared baking tin and even it out using the back of the spoon or a spatula.Decorate the top while the chocolate is still soft, by placing the remaining Easter eggs all over, pressing them into the soft chocolate slightly. I like to start with the hollow shaped bunnies or chicks first, and then place the rest of the eggs around them. Now add pieces of the freeze-dried strawberries and with the last 2-3 pieces, crush them with your fingers and sprinkle all over the slice. Lastly sprinkle over the hundreds and thousands if using.
- Refrigerate for at least 1 hour or until set. It can also be refrigerated overnight.Remove from the fridge and lift the now set Rocky Road out of the tin onto a flat chopping board or surface. Using a large sharp knife, cut widthways into 6 even slices. These longer slices make great gifts. Otherwise you can cut each of the slices into 3-4 serving size pieces.Store the Rocky Road covered in the refrigerator for up to 3 weeks. Rocky Road can also be frozen for up to 1 month.To serve: Defrost overnight in the refrigerator. When ready to serve, remove the pieces and let sit at room temperature for 5 minutes before eating.
Notes
Tips and Tricks for Success:
- The flavour of the chocolate you use will come through in this recipe so use one you like.
- When melting the chocolate, make sure to do this slowly and over a low heat, stirring all the time. If melting in the microwave, stir after each short burst. Overheating chocolate can cause it to seize which is why it needs to be done over a low heat or setting.
- If you have any freeze-dried fruit left, store any opened packets in a sealed container in the freezer. They will stay crispy and can be used straight from the freezer. If stored in the pantry, they will soften.
- When using baking paper to line the tin, scrunch the piece into a ball first, then unravel it and use. Scrunching the baking paper will help it ‘behave’ and it will sit better in the tin.
- I always bring my rocky road out of the fridge and let it sit for 5 minutes before slicing or eating it.
- The rocky road should be stored in an airtight container in the fridge where it will keep for 3 weeks.
Nutrition
Calories: 376kcal | Carbohydrates: 40g | Protein: 4g | Fat: 25g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 34mg | Potassium: 154mg | Fiber: 3g | Sugar: 32g | Vitamin A: 80IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 2mg
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