Easy Easter White Chocolate Topped Rocky Road Squares
Are you looking for a delightful Easter treat that is easy to make and won’t take up too much of your time? Look no further because the white chocolate topped rocky road squares are the answer! Perfectly balanced, they combine chocolate with chewy marshmallows and crunchy biscuit pieces, all smothered in delicious white chocolate. Not to mention that these colourful treats look stunning when delivered to friends or family on the big day – everyone will be delighted with this tasty surprise!
White chocolate rocky road recipe
This clever and easy-to-make rocky road recipe is sure to surprise everyone around the dinner table! All you need are a few simple ingredients, making it an excellent solution for those who love delicious treats but don’t have much time or desire to put the effort into baking.
The white chocolate coating gives a wonderful creamy sweetness that complements the crunchy texture of the biscuits and marshmallows perfectly. Invite your friends over and have fun putting this recipe together – they’ll thank you for it afterwards!
Ingredients
This sweet treat mixes white chocolate, marshmallows, and raisins cooked in a chocolate gooey sauce. It’s easy to make and the perfect addition to any Easter celebration. To make white chocolate rocky roads for Easter, you’ll need the following;
- 200 g Digestive Biscuits
- 135 g Butter
- 200 g Dark Chocolate (52%) or milk chocolate if you prefer.
- 3 tbsp Golden Syrup
- 100 g Mini Marshmallows
- 100 g Currants
- 200 g Cadbury’s Mini Eggs (or any chocolate mini eggs)
- 200 g White Chocolate
- 2 tbsp Coconut Oil
Tips
- Make sure the melted chocolate mixture is cool when adding the dry ingredients as you don’t want soggy biscuits!
- Melt the white chocolate in 20 seconds intervals.
- Add the mini eggs on top of the white chocolate immediately before it sets.
How to make white chocolate topped easter rocky roads
Other no-bake recipes
Date and Chocolate Rice Krispie Bars
Easy White Chocolate Topped Rocky Road Squares
Equipment
Ingredients Â
- 200 g Digestive Biscuits
- 135 g Butter
- 200 g Dark Chocolate (52%)
- 3 tbsp Golden Syrup
- 100 g Mini Marshmallows
- 100 g Currants
- 200 g Cadbury's Mini Eggs (or any chocolate mini eggs)
- 400 g White Chocolate
- 4 tbsp Coconut Oil
InstructionsÂ
- Line the brownie tins with baking paper ready for filling.
- Bash the biscuits in a bag so there are lots of little chunks of biscuits.
- Melt the butter, chocolate and syrup in a saucepan over a gentle heat or in the microwave for 20 seconds at a time until melted. Leave to cool.
- Add the biscuits, currants, and marshmallows to the saucepan or bowl and stir until everything is covered.
- Tip into the brownie tins and chill for a least 1-2 hours.
- Melt the white chocolate and coconut oil in the microwave, a few seconds at a time. Leave to cool slightly, then pour over the rocky roads. Place to the mini eggs on top of the white chocolate about 2 cm apart. Leave to set then cut into squares.
