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How to Make Easter Creme Egg® Rocky Road - A Step-by-Step Guide

Easter is a time for indulging in delicious treats, and what better way to celebrate than with a mouthwatering Easter Creme Egg® Rocky Road? This delectable recipe combines the classic flavors of Cadbury Creme Eggs with the rich and gooey texture of a traditional rocky road.

The combination of chocolate, marshmallows, and Easter Creme Eggs creates a heavenly treat that is perfect for serving at Easter gatherings or for enjoying as a sweet snack throughout the season. Whether you're a fa...

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Ingredients

  • 3 ½ ounces miniature marshmallows
  • 8 fondant-filled chocolate eggs (such as Cadbury Creme Eggs®)
  • 6 digestive biscuits, broken into pieces
  • 1 (14 ounce) can sweetened condensed milk
  • 3 (4 ounce) bars dark chocolate, chopped
  • 2 tablespoons unsalted butter
  • 10 colored mini chocolate eggs

Information

  • Prep Time: 25 mins
  • Cook Time: 5 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 12
  • Yield: 12 servings

  • Set out all the ingredients first. Measure the marshmallows, unwrap the chocolate eggs, and crush the biscuits.
  • Boil some water in a pot or a kettle and pour into a mug. Dip a sharp knife into the hot water for 1 minute. Remove the knife and wipe dry with paper towel. Use the hot knife to cut along the seam of 2 chocolate eggs, splitting them in half lengthwise. Leave 6 eggs whole.
  • Grease a 9-inch square baking pan. Line the bottom and sides with parchment paper, leaving an overhang on 2 sides. Randomly place 3 whole eggs on the bottom. Set aside.
  • Place condensed milk, chocolate, and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
  • Remove bowl from the heat and stir in marshmallows and biscuits until well combined. Transfer to the prepared pan, covering the three eggs on the bottom. Working quickly, add the 3 remaining whole eggs on top, along with the 4 egg halves. Sprinkle mini eggs on top. Refrigerate until chocolate is set, 1 to 2 hours.
  • Gently lift the rocky road out of the pan using the edges of the parchment paper. Place on a cutting board and use the hot knife method from step 2 to slice into squares. Cut through some of the whole eggs so you get the gooey centers oozing out of each slice.

    • Nutrition

    429 cal.

    • Total Fat: 19g
    • Saturated Fat: 8g
    • Cholesterol: 21mg
    • Sodium: 106mg
    • Total Carbohydrate: 61g
    • Dietary Fiber: 2g
    • Total Sugars: 37g
    • Protein: 6g
    • Vitamin C: 1mg
    • Calcium: 93mg
    • Iron: 0mg
    • Potassium: 122mg

    Categories

    Baking recipes
    Dessert recipes
    Easter recipes
    Chocolate recipes
    Candy recipes