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Celebrate Easter in style with these sensationally indulgent Creme Egg Rocky Road bars! Crunchy, chocolatey gooey deliciousness all in one bite. It’s the stuff that dreams are made of. Added bonus? It’s a no bake treat too, hurrah! No faffing about with oven timers or temperatures, just melt it, mix it, done! You can’t argue with that can you?
If you’re after something a little more technical but equally as rewarding, you should try these Creme Egg brownies or Creme Egg cookies! They’re both CRAZY delicious!
No Bake Creme Egg Rocky Road – Step by Step Picture Recipe
Here is what you will need to make 9 large sized bars or 16 average sized bars.
Ingredients
- 200g Dark Chocolate
- 200g Milk Chocolate
- 150g Unsalted Butter, cubed
- 4 tbsp Golden Syrup
- 140g Digestive Biscuits
- 2 x 89g Bags of Mini Creme Eggs (approx x16)
- 150g Mini Marshmallows
- 150g White Chocolate
- Yellow and/or Orange Gel Food Colouring
- 5 x Creme Eggs
Essential Equipment
- 20 x 20cm (8 x 8″) Square Baking Tin
- Large Microwavable Bowl
Instructions
First thing’s first, line the base and sides of your baking tin and set to one side.
Next, break the dark and milk chocolate into a large microwavable bowl along with the butter and golden syrup. Heat in the microwave for 30 seconds then give it a good stir. Heat again in 20 second intervals, stirring well between each time, until it’s melted and smooth. Allow to sit to one side for 5-10 minutes to cool a little.
Meanwhile, break the digestive biscuits into pieces and remove the mini creme eggs from their wrappers.
Mix the broken digestives, mini creme eggs and marshmallows into the cooled chocolate mixture until everything is coated.
Firmly press the mixture into your prepared tin with a spatula.
Decorating instructions
Using a sharp knife, slice the full size creme eggs in half.
Break the white chocolate into a microwavable bowl and heat for 20 seconds. Stir well, then heat again in 10 second intervals until melted and smooth.
Transfer half the chocolate to another bowl and add some yellow and/or orange food colouring gel to turn it an egg yolk colour. Add a little at a time and make sure to use gel not liquid.
When you are happy with the colour, load 1 piping bag with the white chocolate and another with the coloured white chocolate. (Alternatively you could drizzle over with a fork.)
Pipe the white chocolate diagonally over the rocky road.
Then turn the tin round 90° and pipe the coloured white chocolate diagonally over the top of the white chocolate.
Press the halved creme eggs into the top of the rocky road. You may wish to bear in mind how many slices you will be cutting at this point so you can strategically place them.
Place into the fridge to set for at least 2 – 3 hours. (Overnight is also fine.)
When set, remove from the tin and slice into either 9 or 16 slices. Store in an airtight container at room temperature and consume within 4-5 days.
You can’t tell me you can look at that picture without wanting to rip that Creme Egg Rocky Road right off the screen and shovel it into your face can you?? I know I know, it’s intensely beautiful and I can assure you, it tastes even better than it looks!
It’s exactly how I feel about this air fryer Creme Egg croissant recipe too! If you haven’t checked that out, you definitely should!
