Creme Egg Rocky Road – A deliciously chocolatey no bake treat packed with biscuits, marshmallows & Cadbury Creme Eggs. Perfect for Easter, and a great weekend bake!
Hands up who is counting down the days until Easter?! Less than two full working weeks left, and the Easter break will be upon us. To make the holidays feel even closer, I’ve got a special Easter treat for you today.
This Creme Egg Rocky Road is absolutely perfect if you’re looking for an easy but delicious treat this weekend. Rocky Road is one of my all time favourite no bakes. There’s just something about the texture, with the crushed biscuits in the buttery, rich chocolate that is just so good.
Rocky Road is taken to a whole new level with the addition of whole mini Cadbury Creme Eggs in the Rocky Road itself. Its then topped with a layer of chocolate. Temptingly oozing Creme Egg halves are scattered on top, then its finished with a drizzle of white chocolate. Its rich and sweet. A little square goes a long way, but you’ll find yourself wanting to keep nibbling on more and more, despite the sweetness.
Its also so very easy to make. It takes minutes, plus a bit of chilling time, and its absolutely fool proof. If you’ve got little ones at home it would be a fantastic Easter holiday activity.
Take this into work with you, or make some to share with friends, and I can guarantee you’ll be very popular!
For the last few weeks I’ve been on the hunt for Creme Eggs in Hong Kong. Mini Eggs were in the shops, but those little fondant eggs were nowhere to be seen. For a girl who is used to Creme Eggs being available between Christmas and Easter, no Creme Eggs available with less than 14 days until Easter was just not quite right.
Then yesterday I was thrilled to discover the Easter egg display going up in my local supermarket. Ridiculously expensive, and far more limited than we’re used to back home but still, Easter eggs. I was even happier to find bags of those elusive Creme Eggs.
I rushed home to get cracking on this recipe and there, sadly, is where the delight ended. They were, you see, an Australian import, and it turns out UK Creme Eggs, and Australian Creme Eggs aren’t the same thing at all. Australian Creme Eggs don’t have that lovely white and orange fondant filling. Instead they’re filled with a rather unappetising clear gel-like filling. Although they taste ok, they don’t look very appealing, especially not when cut open on the top of Rocky Road. You can just see a little of that strange filling sneaking its way into the top square of Rocky Road in the picture below.
Luckily I had a few UK Creme Eggs stashed away in the fridge, which is what this Creme Egg Rocky Road is topped with, but inside are those strange little Aussie Eggs. The difference in filling is why you can’t see the eggs in the squares of the Rocky Road, but I can assure you those eggs are whole in there, waiting to be bitten into. If you use UK made Creme Eggs you’ll be rewarded with Creme Egg cross sections in each slice, oozing their filling temptingly from the sides of your Rocky Road squares.
What Easter bakes are you planning this year? Let me know in the comments!
– If you like you can colour your white chocolate to match the orange centres of the Creme Egg. If you want to do this, make sure you use a high quality gel colour. Don’t attempt to use liquid colouring, it will ruin the chocolate.
– Feel free to play around with the chocolate topping. It would be really good topped with a layer of white chocolate, then a layer of milk. If you prefer your treats a little less sweet, substitute the milk chocolate for dark both in the Rocky Road, and the topping.
– When you pack the mixture in the tin, ensure that the Mini Creme Eggs are evenly spaced, so every square gets some when you cut it.
- 250g digestive biscuits
- 100g mini marshmallows
- 150g mini creme eggs
- 200g milk chocolate
- 90g butter
- 100g golden syrup
- ----- to decorate
- 150g milk chocolate
- 40g butter
- 5 regular sized creme eggs
- 50g white chocolate
- Line an 18x24cm tin (or the square equivalent) with greaseproof paper.
- Put your digestive biscuits in a large, sturdy bowl, and bash them with the end of the rolling pin until you have a mixture of crumbs and small chunks of biscuit. Stir in the marshmallows and mini creme eggs.
- Break 200g of your milk chocolate into a separate heat proof bowl. Add 90g of butter and the golden syrup and melt over pan of gently simmering water, stirring frequently, until all the ingredients are melted together.
- Leave to cool slightly for a couple of minutes, then pour the mixture into the biscuit mixture. Mix until all the biscuit is coated in chocolate, and the mixture begins to come together.
- Pour into your prepared tin and press down with the back of a spoon, and your hands if you need to.
- Put into the fridge to chill for an hour, or until set.
- To make the topping, melt together the remaining milk chocolate and butter in a heat proof bowl over a pan of gently simmering water.
- Spread the melted mixture in an even layer over the top of your rocky road.
- Chop your Creme Eggs into halves and small chunks and sprinkle over the top of the chocolate topping. Leave the set in the fridge.
- Meanwhile, melt your white chocolate. Put it into a small piping bag and drizzle over the top of the rocky road.
- Cut into 12 squares and serve.