Confection perfection: No-bake Easter egg rocky road

main image no bake easter cake

Easter is all about indulgence (usually in the form of chocolate), so what better than a sickly-sweet-but-oh-so-good rocky road recipe to satisfy a crowd?

We visited Fenwick Kingston's Living Kitchen where kitchenware expert Malcolm Harradine had us sampling his wares. Believe us, this recipe is as more-ish as it is easy to make - it's a shame Easter only comes once a year...


400g dark chocolate

300g unsalted butter

7 tbsp golden syrup

150g plain rich tea biscuits

150g digestive biscuits

75g Rice Krispies

75g hazelnuts

100g dried apricots, chopped

75g mini marshmallows

Chocolate eggs to garnish

Juice from a lemon




Prep the pan


  1. Gather your ingredients so they'll be within reach.
  2. Line an 28cm x 12cm rectangular shallow baking tray with baking parchment.



Melt it down


  1. Place the dark chocolate into a large mixing bowl with the butter and syrup.
  2. Set over a saucepan of gently simmering water until melted, stirring until blended.



Break the biscuit 


  1. Break the biscuits into small pieces by placing in a plastic bag, secured and bashed with a rolling pin.
  2. Stir the biscuit pieces, along with rice krispies, hazelnuts, apricots and mini marshmallows into the chocolate mixture.



Let it chill


  1. Pour the mixture into the tin and level the top, pressing down well with the back of a spoon.
  2. Chill for 2 hours.


Slice and swallow


  1. To serve, carefully turn out of the tin and remove the baking parchment.
  2. Drizzle with lemon juice to bring out the flavours.
  3. Cut into 24 squares and garnish with mini eggs.
  4. Enjoy!

By Alison Millington