Creme Egg Rocky Road

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

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Three pieces of Creme Egg rocky road surrounded by Creme Eggs in their wrappers.

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…

Looking down on squares of Creme Egg Rocky Road in a baking tray.

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.

A slice of Creme Egg Rocky Road being lifted from the baking tray with a knife.

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!

Looking down on some squares of Creme Egg Rocky Road with a fork at the side.

5 from 4 votes

Creme Egg Rocky Road

An Easter version of my easy-to-make rocky road recipe featuring Cadbury creme eggs. Recipe VIDEO below.
Active Time 15 minutes
Total Time 15 minutes
Servings 12 people


  • 140 g butter
  • 150 g rich tea biscuits
  • 250 g milk chocolate
  • 120 g dark chocolate
  • 4 tbsp golden syrup
  • 50 g mini marshmallows
  • 50 g raisins
  • 40 g glace cherries
  • 16 mini creme eggs - 2 bags


  • 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.
  • 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.
  • Once the chocolate has melted set aside 150ml to be used later, leave the rest in the pan but turn off the heat.
  • 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.
  • Chop the cherries in halves or thirds depending on their size and add to the pan.
  • Mix in the raisins (50g) and mini marshmallows (50g).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Once set, cut it into squares and serve.


In addition to the 15 minutes it takes to make this recipe please allow an ADDITIONAL 2 HOURS for the rocky road to cool. I’d recommend using milk and dark chocolate from the baking aisle rather than the sweet aisle in the supermarket as it’s easier to melt and less likely to seize and go lumpy.
Have you tried this recipe?Please leave a comment and rating at the bottom of the page to let others know what you thought.
Recipe Type: Dessert, Snack

Nutritional Information

Calories: 427kcal | Carbohydrates: 47.6g | Protein: 3.6g | Fat: 24.2g | Saturated Fat: 14.1g | Sodium: 80mg | Fiber: 1.4g | Sugar: 38g
Any nutritional information shown is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

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

A slice of Creme Egg Rocky Road being lifted up from some baking parchment with a knife.

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


  1. Wish I read the comment about diary milk before I tried it twice and it went horribly wrong both times ! Will need to try again with baking chocolate and hope for the best!

    • Charlotte Oates

      Fingers crossed it works for you next time around. Sadly the ingredients in Dairy Milk make it very temperamental when heated. You may be OK over a bain marie but I find it seizes very easily compared to other chocolate.

  2. Hi, I too saw these on Facebook and made them for my friends yesterday for Easter. We all loved them so wanted to say thanks. Creme eggs are my favourite but will also try Cadburys mini eggs in them next year.

    • Charlotte Oates

      I love the idea of a mini egg version. I’m thinking of creating a version using Malteaster bunnies next year too.

  3. I made these for friends and family for Easter presents. All complemented how yummy they were! I was unable to get mini creme eggs so I used mini oreo eggs instead. Not as colourful but still tasty.

    • Charlotte Oates

      Thanks Yvonne. I’m glad your family and friends all enjoyed them. Good to know they work well with Oreo eggs too.

  4. These taste soooooo good! Saw them on Facebook and decided I had to try them. So glad I did.

    • Thanks, I’m glad you enjoyed them 🙂

      • I am having problems getting the mini cream eggs. Can anyone tel me which stores sell them please ?

        • They should have them in all the major supermarkets. However I have found that they tend to sell out close to Easter. If you can’t get hold of them then you can also chop up the big Creme Eggs, it may not look quite as neat but it’ll taste just the same. As a guide 1 large creme egg = 4 mini creme eggs in terms of weight.

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