Rocky Road Easter Eggstravaganza!


There is SO much delicious choice around lately when it comes to mini Easter themed confectionary delights. It’s hard to choose just one to enjoy.

This Friday I’m teaching a blogging and social media class to Tim’s CONTROL practitioners and as they were all coming to our house, I felt baker pressure. When you make cakes and cupcakes and other tasty bakes it’s hard to give your guests a packet of custard creams (nothing wrong with custard creams, of course. They are a favourite of mine!). You always feel *compelled* to make them something a little more impressive.

Seeing as Easter is fast approaching and I didn’t have a lot of time, I thought I’d rustle up a quick and easy favourite of mine, Rocky Road.

One of the things I love about making Rocky Road is just how free you are to customise it. Don’t want Digestives? Don’t have them. Fancy twice the amount of marshmallows? Go for it. Want to swap the chocolate for dark/white/milk? Go ahead! As long as you take your tasty treats, give it a bit of a mix of textures and cover it in chocolate, you’ve got yourself a delicious Rocky Road.

I’ve loosely based this Eggstravaganza on my Mini Egg Rocky Road that I first posted on my old blog back in 2014! I was originally just going to recreate it for my guests but when I was standing in the supermarket aisle, I simply couldn’t choose between the eggs; so I bought them all!

Below I’ve listed the quantities I’ve used to fill two 8×10″ baking tins. If you want one, just halve it. If you’re not keen on some of the eggs, take them out, this recipe is yours to do with as you will. I like a nice crunch on my rocky road but if you want it a little softer you can always add a little golden syrup.

The following pictures are taking from my Instagram stories which I highly recommend to watch as I often post how to videos and step by step tutorials whenever I’m in the kitchen.

Equipment wise you will need;

  • 2 x 8×10″ baking tins
  • greaseproof paper
  • pencil & scissors
  • Cake release

Then for the ingredients I’ve used;

  • 900g milk chocolate
  • 400g Digestive biscuits
  • 100g mini marshmallows
  • 2 x 90g pack Mini Eggs
  • 1 x 82g pack Mini Oreo Eggs
  • 1 x 300g pack Milkybar & Smarties Mini Eggs
  • 1 x 86g pack of Daim Mini Eggs
  • 1 x 90g pack Orange Smarties Mini Eggs
  • 5 x Mini Malteaster Bunnies
  • 1 x 72g pack Galaxy Golden Eggs


Cut into pieces and enjoy! I keep this stored in the fridge until about an hour before I’m going to serve it. It keeps really well in an airtight box in the fridge. Rocky Road has never lasted long in my house but I’ve heard it can keep for a good few weeks.

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy Easter and happy baking!

Britt xo

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

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