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Easter Rocky road

Easter rocky road with chocolate, Cadbury mini eggs, marshmallows, icing sugar

With just a few days to go before Easter it would only be right to use alllllll the chocolate to make the very most decadent treat of all, wouldn't it?

I've been feeling in a bit of a slump over the last week or so. The many realities of being self employed and building a brand, at times, can feel too much to handle. Maintaining motivation with the constant set backs can be a real challenge so in many ways the Easter holidays are a welcome distraction.

This afternoon I ignored my diary, got in the kitchen, and created a beautiful mess of chocolate, Rice Krispies and of course Cadburys mini eggs, as a way to fill my tank of joy.

If you haven't quite got to grips with joy yet- you have come to the right place. We are all about finding joy here.

The definition of joy is "a feeling of great pleasure and happiness". For many, the idea of this is pure indulgence but actually, the idea of joy is necessary to pull us out of difficult times. After all, who wouldn't want to live a life of happiness?

Anyway- I digress. Rocky road- pure luxury and 100% sugar. This slab of rocky road will last because you only need to indulge in the smallest portion.

The beauty is that you can add anything you have in the cupboard. Dried fruits, nuts, crushed biscuit etc. As I am gluten free, I have omitted biscuits but feel free to play around and use your favourites.

Let's get to the ingredient list.

Rocky Road:

200g dark chocolate (minimum 70% cocoa)

200g Milk chocolate

135g butter plus extra for greasing

2-3tbsp golden syrup

icing sugar for dusting.

1 cup rice krispies

large handful mini marshmallows (plus a few more for the top)

2 crunchy bars crushed

2x 80g bags of mini eggs crushed slightly

10 Kinder Shoko Bons eggs cut in half


1. Start by greasing a deep square dish and line with baking paper

2. Add the Rice Krispies, crushed crunchy bars, 1 bag of crushed mini eggs, shoko bon halves and marshmallows to a bowl.

3. Break the bars of chocolate in to equal pieces and set in a bowl over a pan of simmering water. add the butter and golden syrup and gently stir until melted. Remove from the heat and set aside to cool.

4. Once cool, add the crushed chocolates and crispy bits in to the bowl of chocolate and mix until covered by the melted chocolate.

5. Pour mixture in to the dish and spread evenly. Top with the remaining crushed mini eggs and marshmallows and put in fridge to set for at least 2 hours. When set, dust with icing sugar and then cut in to squares. Enjoy with a cuppa.

This no cook method makes it super easy and the perfect activity to do with children, during the Easter break. It's also a great way to use up Easter eggs if you have too many!!

I hope you enjoy this tasty and luxurious treat.

For an extra dose of happy- why not check out our joyful kitchen accessories to add colour to your every day.

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