Creme Egg Rocky Road



 An Easter version of my easy-to-make rocky road recipe featuring Cadbury creme eggs.

Skip to the recipe

An Easter version of my easy-to-make rocky road recipe featuring Cadbury creme eggs

After sharing my take on a traditional rocky road recipe last year, followed by a snowy version over Christmas, I thought it would be fun to make an Easter variety. Frankly that meant it had to include Cadbury creme eggs. Is there anyone out there who doesn’t like creme eggs?!

It used to be that creme eggs came out nearer to Easter time than Christmas, however more recently it seems tradition for the supermarkets to have them on the shelves on Boxing Day. I have even heard it rumoured that they have been spotted in the days just before Christmas! Surely not…

An Easter version of my easy-to-make rocky road recipe featuring Cadbury creme eggs

Incorporating creme eggs into a rocky road recipe is very easy. Three tips are:

  • Aesthetically-wise it will look much better if you use mini creme eggs.
  • You will need to freeze them a few hours before you intend to make the rocky road (along with the marshmallows). This allows them to keep their shape when you mix them together with the warmed chocolate mixture.
  • Finally, once you take them out of the freezer, chop them in half so that you get to show off their classic yellow and white inside.

An Easter version of my easy-to-make rocky road recipe featuring Cadbury creme eggs

In the UK mini creme eggs come in bags of eight, so you will need a couple of bags for this recipe. When I was testing the recipe I first substituted the creme eggs for the raisins and cherries, however I felt the recipe lacked something so added them back in. However it is personal preference, you can pretty much add anything to the core ingredients of chocolate, butter, syrup, biscuits and marshmallows and it is going to taste great!

An Easter version of my easy-to-make rocky road recipe featuring Cadbury creme eggs

Creme Egg Rocky Road

Active Time: 15 minutes

Total Time: 2 hours 15 minutes

Serves 12

Ingredients

  • 140g butter
  • 150g rich tea biscuits
  • 250g milk chocolate
  • 120g dark chocolate
  • 4 tbsp golden syrup
  • 50g mini marshmallows
  • 50g raisins
  • 40g glace cherries
  • 16 mini creme eggs

Method

  1. Put the mini creme eggs (16) and the marshmallows (50g) in the freezer for a couple of hours beforehand (ensuring the the marshmallows are separated from each other) so that they will hold their shape.
  2. Melt in a pan on very low heat the milk chocolate (250g), dark chocolate (120g), butter (140g) and golden syrup (4 tbsp), stirring regularly to ensure it doesn’t burn.
  3. Once the chocolate has melted set aside 150ml to be used later, leave the rest in the pan but turn off the heat.
  4. Crush the biscuits (150g) into small pieces (but not too small, have a look at the original rocky road post for an idea of size if you are unsure) and fold into the chocolate mixture in the pan.
  5. Chop the cherries in halves or thirds depending on their size and add to the pan.
  6. Mix in the raisins (50g) and mini marshmallows (50g).
  7. Chop the mini creme eggs into half. Set aside half of them to use later and put the other half in the pan and mix in gently.
  8. Lay out baking parchment onto a tray (20cmx26cm) and spoon the mixture onto it. Press down firmly on the mixture to compress it so it forms an even layer.
  9. Pour the 150ml of melted chocolate, which you set aside earlier, evenly across the top of the mixture. The idea is to fill in any gaps with it, and create a slightly smoother top surface. The liquid should only just cover all of the surface, so you may need to spread it with a spoon or spatula to distribute it evenly.
  10. Put the remaining creme eggs on top of the rocky road (with the white and yellow creme showing on top), pushing them down carefully into the mixture so that the very top of the creme eggs are just above the surface.
  11. Finally put it in the fridge to set. It will be set enough to eat in about two hours, although I prefer to leave overnight.
  12. Once set, cut it into squares and serve.


Looking for more Easter recipes…

Why not try making your own EASTER EGGS, or how about these MALTESE FIGOLLI BISCUITS, a traditional Easter biscuit flavoured with almonds and orange blossom and topped with a chocolate egg. If you want to get your little ones involved in the kitchen then you should make these cute EASTER NEST CUPCAKES.

easter eggs Maltese Figolli Biscuits 1 Easter Nest Cupcakes 4


An Easter version of my easy-to-make rocky road recipe featuring Cadbury creme eggs

Nutritional Information

Calories: 427 kcal (21%), Fat: 24.2g (14.1%), Saturated Fat: 14.1g (70%), Carbohydrates: 47.6g (18%), Sugar: 38.0g (42%), Fibre: 1.4g (6%), Protein: 3.6g (7%), Salt: 0.2g (4%)

This is the estimated nutritional information per chocolate. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

An Easter version of my easy-to-make rocky road recipe featuring Cadbury creme eggs


Charlotte's Lively Kitchen - Food Year Linkup

16 Comments:

  1. Mmmm. delicious, the combination of the crème eggs and cherries looks really pretty too. It could almost be a health food with that dried fruit in there! 🙂

  2. I have to make these. Just yum!!!

  3. Oh wow – these look and sound amazing! I NEED to make them. x

  4. These look fabulous, Charlotte. Great tip to put the cream eggs in the freezer. Otherwise I can imagine a very squishy mess! Still would taste good, though, I’m sure! Totally agree with Kate – what’s not to like? …Well maybe the nutritional information 😉 Love how the blogosphere has gone from one extreme to the other. One minute everyone was blogging uber healthy vegan meals now suddenly it’s pancakes, cream eggs and lashings of maple syrup and chocolate everywhere 🙂 Eb x

    • You can do it without putting the eggs in the freezer but they melt in the warm chocolate so they’re harder to distinguish (still tastes good though!).

      My blog constantly bounces around between healthy and unhealthy, glad to see the rest of the blogging world is following suit. I’m always torn between knowing I need some nutrients and wanting to make things with chocolate. It’s a constant struggle 🙂

  5. YUM YUM YUM

  6. Jacqueline Mclean

    I have this on my Pinterest board had so much interest and repins I had to try them. OMG so delicious but not good for Slimming world lol. Hey ho worth every bite. Thanks

    • Charlotte Oates

      I’m so glad you enjoyed them! They’re definitely not slimming world friendly, but if you’re going to have a treat then it might as well be a good one 🙂

      Thanks for pinning the recipe and have a happy Easter x

Leave a Reply

Your email address will not be published. Required fields are marked *