Easter rocky road is an easy homemade alternative to Easter eggs. Made with white chocolate and packed with mini marshmallows, jellybeans, and shredded coconut.
The great thing about rocky road is how simple it is to make. It would have to be one of the easiest homemade candy treats you can whip up. Plus you can make it as individual as you are.
If you don't like jellybeans, swap them for something else. Not a fan of coconut, swap it for another nut of your choice of crunchy biscuits. The main rule you need to stick to for this Easter rocky road, is colour. Keep it pretty and pastel.
This recipe takes 5 minutes to make from only 4 ingredients. Plus a few Easter eggs on top to decorate. It is perfect for gifting or treating yourself.
Rocky road fans should also check out my Tim Tam Rocky Road recipe.
Sara xxx
Ingredients
- Mini Marshmallows: Pastel coloured mini marshmallows purely for colour. If you can only find mini white ones, go for those.
- Shredded Coconut: White chocolate and coconut are a great combo. Not a coconut fan? You could use chopped macadamia nuts or broken up pale coloured cookies.
- Jelly Beans: I used Jelly Belly's jewel mix that has a lovely sparkle. Plus the jelly beans are smaller than regular ones.
- White chocolate: Use your favourite eating white chocolate.
- Small Easter Eggs: Small white Easter eggs and bunnies to decorate the top.
Recipe Walk Through
Place white chocolate in a large microwave safe bowl. Melt chocolate in the microwave.
Add shredded coconut, mini marshmallows, and jelly beans to the melted white chocolate.
Mix until everything is thoroughly distributed, combined, and coated in white chocolate.
Scoop the mixture into a tray with sides lined with baking paper.
The size of the tray will depend on how high you would like the rocky road when set.
Do use a container that has straight sides if possible.
Smooth the mixture out until it has reached the corners of the tray and is even in thickness.
Decorate with assorted small eggs and bunnies.
Place the tray in the fridge until the mixture has set.
Once set remove rocky road from the container and using a sharp heavy knife cut into desired pieces.
Store in an air-tight container in the fridge.
Recipe
Easter Rocky Road
Ingredients
- 400 grams white chocolate | use your favourite eating chocolate
- 80 grams (1 cup) shredded coconut
- 225 grams (1 cup) jelly beans
- 100 grams (2 cups) mini marshmallows
- small Easter eggs and bunnies for decorating
INGREDIENTS: USA Measurements
- 14.10 oz white chocolate | use your favourite eating chocolate
- 2.80 oz (1 generous cup) shredded coconut
- 7.95 oz (1 generous cup) jelly beans
- 3.50 oz ( 2 generous cups) mini marshmallows
- small Easter eggs and bunnies for decorating
Instructions
- Place white chocolate in a large microwave safe bowl. Melt chocolate in the microwave.
- Add shredded coconut, mini marshmallows, and jelly beans to the melted white chocolate.
- Mix until everything is thoroughly distributed, combined, and coated in white chocolate.
- Scoop the mixture into a tray with sides lined with baking paper.The size of the tray will depend on how high you would like the rocky road when set.Do use a container that has straight sides if possible.
- Smooth the mixture out until it has reached the corners of the tray and is even in thickness.
- Decorate with assorted small eggs and bunnies.Place the tray in the fridge until the mixture has set.Once set remove the rocky road from the container and using a sharp heavy knife cut into desired pieces.Store in an air-tight container in the fridge.
Notes
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equal 1 tablespoon
- I use the below unless specified in my recipes;
Nutrition
More Easter Recipes
Do head over to our Easter Recipe section for more recipes. Including a savoury Italian Easter Pie, and my cute Easter Chick Cookies.
