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Creme Egg Rocky Road

This decadent, no-bake dessert is a chocolate lover's dream come true. Dark chocolate is mixed with marshmallows, crushed biscuits, and chunks of creme eggs, then chilled until firm. The result is a rich and indulgent treat that's perfect for any Easter gathering.

95% would make again
Creme Egg Rocky Road


for 12 servings

  • 1 ½ cups dark chocolate (250 g)
  • ⅔ cup butter (150 g)
  • ⅔ cup milk chocolate (150 g)
  • 4 tablespoons golden syrup
  • 1 ½ cups digestive biscuits (150 g), crushed into chunks
  • 1 ¾ cups mini marshmallows (100 g)
  • 1 cup mini creme eggs (180 g)
  • ⅔ cup white chocolate (150 g)
  • yellow food colouring paste
  • 1 tablespoon oil, nothing too strong flavoured - like vegetable, rapeseed or sunflower oil
  • 6 creme eggs, full sized

Nutrition Info

  • Calories 505
  • Fat 32g
  • Carbs 54g
  • Fiber 1g
  • Sugar 45g
  • Protein 4g

Estimated values based on one serving size.


  1. Melt the butter, dark chocolate, milk chocolate, and golden syrup over a bain marie. Allow to cool for 5-10 minutes.
  2. Stir in the digestives, marshmallows and mini creme eggs until everything is coated.
  3. Transfer the mixture to a deep tray lined with baking paper.
  4. Melt 75g (¼ cup) of the white chocolate and stir in some of the yellow food colouring until the desired colour is reached. If it seizes on you, add a little bit of oil and stir it until it reaches a runny consistency again.
  5. Drizzle over the rocky road mixture.
  6. Melt the remaining white chocolate and drizzle that over too.
  7. Cut the creme eggs in half and press firmly into the mixture.
  8. Chill for at least two hours.
  9. Carve it up and eat!
  10. Enjoy!
  11. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.
Creme Egg Rocky Road