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, 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…
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.
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 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.
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Creme Egg Rocky Road
INGREDIENTS
- 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
RECIPE VIDEO
INSTRUCTIONS
- 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.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Jane says
Make this one all year, it’s not just for Easter! Even bulk bought mini cream eggs! Love it
We run holiday cottages and I make Charlottes cupcakes for our guests and they love them.
Nick says
My research shows that mini creme egg bags in the UK now only have 7 eggs.
I blame Brexit.
Colette says
Hi Charlotte
Can you leave the wrapper on the cream eggs when you freeze them? X
Charlotte Oates says
I do!
Wensday Wise says
I use this recipe every time and it’s perfect
Lou | Crumbs and Corkscrews says
Wow! This looks immense Charlotte! Just when I thought Rocky Road couldn’t get any better, the additional of Creme Eggs takes it to the next level. Love it!
Lottie says
Can this recipe be made in advance and frozen?
Charlotte Oates says
I haven’t tried freezing it, but it’ll be fine for a couple of weeks in the fridge as there’s nothing in it that’ll go off quickly.
Marion Cole says
Made this recipe last week and they was delicious I only managed to eat 1 piece as I made them for our local Parkrun and they was all gone by the time I finished my run
Did have a job findings the cream eggs though and tried to get some more from Tesco this morning but they all sold out I’m not sure what other ones to use now boo hoo
Charlotte Oates says
You could you regular size creme eggs, or any of the other smaller chocolate eggs you can find. I’ve been told it works well with the Oreo ones.
Charlotte Oates says
I love the idea of a mini egg version. I’m thinking of creating a version using Malteaster bunnies next year too.
Jane says
Look forward to that one
Rebecca Jones says
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 says
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.
Yvonne says
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 says
Thanks Yvonne. I’m glad your family and friends all enjoyed them. Good to know they work well with Oreo eggs too.
Charlotte Oates says
Thanks, I’m glad you enjoyed them 🙂
Anna Robinson says
I am having problems getting the mini cream eggs. Can anyone tel me which stores sell them please ?
Charlotte Oates says
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.