Double up your treat game this Easter with this Krispie Easter Rocky Road. A pink marshmallow Rice Krispie treat base is topped with a fully loaded chocolate Rocky Road. Why have one delicious treat when you can eat two at the same time!
WHY YOU WILL LOVE THIS RECIPE
Two desserts in one | Why have one delicious treat when you can eat two at the same time? A gooey marshmallow Rice Krispie treat is a nostalgic snack we mostly remember from our childhood. It’s then topped with a fully loaded Rocky Road stuffed to the brim with Easter chocolate.
Super simple | On their own both the Rice Krispie Treat and the Rocky Road are incredibly straight forward and easy recipes. Combining them only adds a little extra time but oh it’s so worth it!
Perfect delicious Easter treat | Adults and children alike will go mad for this! Children will love getting involved in the process of adding all the ingredients and stirring them together and it’ll make the eating all the more rewarding later on.
TOOLS & INGREDIENTS YOU WILL NEED
The key base ingredients for this recipe may already be ready and waiting in your cupboards but see below the full list to make sure you’re fully stocked and ready to bake
Rice Krispies | You can use the branded ones or any similar crisped cereal
Pink and White Marshmallows | I love Epic Snax Giant Marshmallows but you can use any brand. Whatever the marshmallows, unless they’re mini ones, chop them up into smaller pieces.
Butter | Butter is needed for the Rice Krispie Treat as it acts as a lubricant when melting the marshmallows down and mixing them with the cereal. Without it you may have issues getting the marshmallows fully combined with the cereal
Milk and Dark Chocolate | You could opt for all milk chocolate or all dark but I like the balance when using both
Biscuits | Most rocky road will use plain Digestive Biscuits, but I like to use chocolate Digestives for an extra chocolate kick. Alternatively you could choose a light biscuit option like Rich Tea or go a little richer with Shortbread or Chocolate Chip Cookies
Golden Syrup | This will help you bind the rocky road mixture together. You can choose honey instead but Golden Syrup adds a lovely flavour
Easter Treats | Go as wild as you want here. I opted for Mini Eggs, an assortment of Cadbury chocolate eggs and Malteaser Bunnies. Most will go into the Rocky Road mixture but save some behind for decorating on top.
20cm loose base cake tin or 20cm square cake tin | I use a circle cake tin for this recipe as I find the loose base easy to release the rocky road once it’s set. However, you will yield slightly more if you make this into a square treat and as long as it’s lined well with non-stick baking paper you’ll have no issues getting it out of the tin.
Medium Non-stick pan | Essential for melting the marshmallows. Alternatively you can melt the marshmallows in a microwave but you do risk burning them this way so I would highly suggest doing it over a pan instead. Choose a bigger pan than you think you need as you’ll want the space when adding in the Rice Krispies
Non-stick spatula | Are you sensing a theme here? Non-stick is the word for this recipe as the Rice Krispie treat is incredibly sticky. Spatulas are also great as they help scoop everything from the sides of the pan.
Large mixing bowl | For mixing all the chocolate goodness together
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OTHER EASTER TREATS YOU SHOULD TRY
I would love it if you tagged me @mykitchendrawer on Instagram if you make this Easter Rocky Road. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!
Easter Rocky Road
- 20cm loose bottom cake tin
- non-stick baking paper
- Large mixing bowl
For the Rice Krispie Base
- 50 g butter unsalted
- 150 g pink and white marshmallows
- 100 g Rice Krispies or similar crisped rice cereal
For the Rocky Road
- 100 g butter unsalted
- 200 g dark chocolate
- 200 g milk chocolate
- 300 g digestive biscuits roughly chopped
- 5 tbsp golden syrup
- 200 g marshmallows
- 150 g Easter chocolate treats plus extra for decorating
For the Rice Krispie Base
- Line a 20cm loose bottom cake tin with non stick baking paper
- Melt the butter in a medium non-stick saucepan over a medium heat then add the marshmallows and let them melt together, stirring regularly
- Once fully melted add in the Rice Krispie cereal and mix them together with the marshmallows until fully coated
- Immediately pour the mixture into the prepared lined cake tin and press it down into a level layer. Leave aside to set
For the Rocky Road
- Add the butter, golden syrup and both dark and milk chocolate to a large saucepan and heat it slowly, stirring often, until it's completely melted. Leave to cool a little.
- In a large bowl crush the digestive biscuits with a rolling pin until you have a mixture of bite sized pieces, crumbs and dust
- Pour the melted chocolate mixture into the biscuits, then add the marshmallows and most of the easter treats and stir it all through until evenly combined.
- Add the mixture on top of the set marshmallow base, spreading it out evenly then top with the left over Easter treats to decorate.
- Leave in the fridge for 2 hours until set hard then remove and let it warm up a little before slicing and serving.