Easter egg rocky road shards

Easy to make and completely irresistible!

More than 1 hour

Makes 8 buns 

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 5 slabs (80g each) white chocolate, chopped 
  • 5 slabs (80g each) dark chocolate, chopped 
  • 6 marshmallow Easter eggs, snipped into chunks 
  • 1 packet (125g) mini chocolate eggs 
  • Vanilla and chocolate ice cream, to serve

 

 

Method

  1. Line a large baking tray with baking paper. 
  2. Place white chocolate in a glass bowl and melt over a pot of simmering water. 
  3. Pour into prepared baking tray. Set aside to harden. 
  4. Melt dark chocolate in a glass bowl over a pot of simmering water. 
  5. Pour evenly over white chocolate layer. 
  6. Sprinkle marshmallow eggs and mini eggs over chocolate.  
  7. Set in the fridge for 5-7 minutes (or cool at room temperature until hardened). 
  8. Snap into shards and serve with scoops of ice cream. 

 

 

 

 

Browse more Easter recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.