Chop, melt and mix — that’s all it takes to make your own Creme Egg Rocky Road. Packed with favourite sweets and easy to assemble, this no-bake Easter treat is one I return to year after year. Below you’ll find helpful tips and a clear recipe to guide you through.
Why you’ll love this recipe
This Creme Egg Rocky Road is sensationally indulgent — crunchy, chocolatey and gooey all at once. Like my Mini Egg rocky road, it’s simple, reliably delicious and perfect for Easter sharing. Best of all, you don’t need an oven: just good chocolate, a few store-cupboard ingredients and a little patience when melting.
Ingredients
Not sure what to buy or whether you can swap an ingredient? Here are the essentials and the best substitutions.
- Chocolate – Use a mix of milk, dark and white chocolate if you like. Budget supermarket bars work well; high-end chocolate isn’t necessary.
- Butter – Unsalted or salted are both fine; use what you have.
- Golden Syrup – This is important for texture and flavour. Light corn syrup is the closest in the US, though the taste differs slightly.
- Biscuits – Digestive biscuits are used here, but rich tea or similar plain biscuits work just as well.
- Creme Eggs – I use Cadbury’s Creme Eggs; choose your preferred brand and look for offers if they’re pricey.
- Marshmallows – Mini marshmallows are ideal; colour doesn’t matter.
- Food Colouring – Use gel food colouring, not liquid, to avoid changing the chocolate’s consistency.
Emma’s top tips
Quick tips to help your Rocky Road turn out perfectly:
- Be patient when melting chocolate — rapid temperature changes can cause texture or appearance problems.
- If you want smaller pieces, use halved mini Creme Eggs on top to make slicing tidier.
- Add food colouring gel sparingly. You can always add more, but you can’t remove it.
Timings
Estimated times to plan your baking session:
- Melting chocolate: 2–3 minutes in short intervals, plus 5–10 minutes cooling.
- Mixing the rocky road: about 5 minutes.
- Pressing into the tin and decorating: 5–10 minutes.
- Chill time: 2–3 hours in the fridge (or overnight) to set fully.
No Bake Creme Egg Rocky Road – Step by Step Picture Recipe
(For a printer-friendly version see the recipe card below)
Ingredients
Makes 9 large bars or 16 average bars. Measurements include UK metric and US cup equivalents where noted.
- 200g (7 oz) Dark Chocolate, broken into pieces
- 200g (7 oz) Milk Chocolate, broken into pieces
- 150g (2/3 Cup) Unsalted Butter, cubed
- 4 tbsp Golden Syrup
- 140g (4.9 oz) Digestive Biscuits, broken into pieces
- 180g (approx 16) Mini Creme Eggs, wrappers removed
- 150g (2 + 3/4 Cups) Mini Marshmallows
- 5 x Cadbury’s Creme Eggs, wrappers removed (for decoration)
- 150g (5.3 oz) White Chocolate, broken into pieces
- Yellow and/or Orange Food Colouring Gel
Essential Equipment
- 20 x 20cm (8 x 8″) square baking tin
- Large microwavable bowl
- Spatula and chopping board
- Sharp knife
- 2 small bowls and 2 piping bags (optional)
Instructions
- Line the base and sides of the baking tin and set aside.
- Place dark and milk chocolate, cubed butter and golden syrup in a large microwaveable bowl.
- Heat for 30 seconds, stir, then continue in 20–30 second bursts, stirring between each, until smooth. Allow to cool for 5–10 minutes.
- Stir in broken biscuits, mini Creme Eggs and marshmallows until everything is evenly coated in chocolate.
- Press the mixture firmly into the prepared tin using a spatula.
- For decoration, slice the full-size Creme Eggs in half and set aside.
- Melt the white chocolate in 10-second intervals, stirring each time until smooth. Split into two bowls and colour one with a little yellow/orange gel to create an egg-yolk shade.
- Transfer each colour to piping bags or use a zip-lock bag with a snipped corner and drizzle the white and coloured chocolate over the rocky road. Decorate diagonally or as you prefer.
- Press the halved Creme Eggs into the top, planning their placement for when you slice the bars.
- Chill in the fridge for 2–3 hours (or overnight) until set. Remove from the tin and cut into 9 or 16 bars.
Decorating instructions
Slice the full-size Creme Eggs in half and keep them ready. Melt white chocolate, split it, and colour one portion to an egg-yolk shade with gel. Drizzle both colours over the rocky road from piping bags or a snipped plastic bag, then press the Creme Egg halves into the top. Chill until set and slice.
Chill in the fridge for 2–3 hours, then remove from the tin and slice into bars. Enjoy immediately or store as below.
How to store Creme Egg rocky road
Keep in an airtight container at room temperature and consume within 4–5 days. A metal tin can help keep the pieces crisp, but a sealed plastic container also works.
FAQs
Yes — very easy. No oven required. Chop, melt, mix and press into a tin.
Allow 2–3 hours in the fridge for a firm set. Chilling overnight is fine too.
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Easy Creme Egg Rocky Road Recipe
9
15 minutes
10 minutes
25 minutes
Chop, melt and mix — that’s all that stands between you and a gorgeous homemade Creme Egg Rocky Road. An annual favourite and perfect for sharing.
Ingredients
- 200g (7 oz) Dark Chocolate, broken into pieces
- 200g (7 oz) Milk Chocolate, broken into pieces
- 150g (2/3 Cup) Unsalted Butter, cubed
- 4 tbsp Golden Syrup
- 140g (4.9 oz) Digestive Biscuits, broken into pieces
- 180g (approx 16) Mini Creme Eggs, wrappers removed
- 150g (2 + 3/4 Cups) Mini Marshmallows
- 5 x Cadbury’s Creme Eggs, wrappers removed
- 150g (5.3 oz) White Chocolate, broken into pieces
- Yellow and/or Orange Food Colouring Gel
Essential Equipment
- 20 x 20cm (8 x 8″) Square Baking Tin
- Large Microwavable Bowl
- Spatula
- Chopping Board
- Sharp Knife
- 2 x Small Bowls
- 2 x Piping Bags, optional
Instructions
- Line the base and sides of the tin. Put dark and milk chocolate, butter and golden syrup in a mixing bowl. Heat for 30 seconds, stir, then continue in short intervals until melted. Allow to cool 5–10 minutes.
- Add broken biscuits, mini Creme Eggs and marshmallows and mix until coated.
- Press the mixture firmly into the prepared tin.
- Cut the full-size Creme Eggs in half and set aside.
- Melt white chocolate in short intervals until smooth.
- Divide the white chocolate, colour half with gel to an egg-yolk shade, then pipe or drizzle both colours over the rocky road.
- Press halved Creme Eggs into the top and chill for 2–3 hours until set. Remove from the tin and slice.
Notes
If you prefer a photo-heavy guide, refer to the step-by-step photos above. This recipe uses both UK metric and US cup measurements.
Storage
Store in an airtight container at room temperature for 4–5 days.
Tips
- Be patient when melting chocolate to avoid texture issues.
- Use halved mini Creme Eggs for neater slices.
- Add colouring gel sparingly to control shade.
Nutrition Information:
Yield: 9
Amount Per Serving:
Calories: 828
Total Fat: 48g
Saturated Fat: 29g
Carbohydrates: 92g
Sugar: 73g
Protein: 8.3g
If you like this Creme Egg rocky road recipe…
…you might also enjoy other Creme Egg treats such as cookies, brownies or mini egg cheesecakes.
I want to see YOUR baking!
If you make this Creme Egg rocky road I’d love to see your photos. Tag me on social media or leave a comment on the blog.