Best-Ever Easter Rocky Road (No-Expense-Spared)

An ultra-luxurious, glossy chocolate rocky road loaded with pillowy marshmallows, crisp honeycomb, toasted nuts and jewel-like Easter treats—set thick, sliced into generous slabs.

Ingredients

• 500 g good-quality dark chocolate (60–70%), chopped
• 200 g milk chocolate, chopped
• 60 g unsalted butter, cubed
• 2 tbsp golden syrup (or honey)
• 250 g pink & white mini marshmallows
• 150 g honeycomb bits (or chopped Crunchie bars)
• 120 g roasted almonds, roughly chopped
• 120 g pistachios, roughly chopped
• 200 g mini Easter eggs (foil-wrapped), plus extra to decorate
• 80 g glacé cherries (or dried cranberries), halved
• 1/2 tsp fine salt (optional but recommended)
• Neutral oil or butter, for greasing the tin

Method

• 1

  Step 1: Prepare the tin

  Grease and line a 20 cm square tin with baking paper, leaving overhang (this makes lifting out easy). Pop the tin in the fridge while you make the mix.

• 2

  Step 2: Toast the nuts (worth it)

  Heat a dry frying pan over medium. Add almonds and pistachios and toast, tossing, until fragrant and lightly golden, 3–5 minutes. Cool 5 minutes (hot nuts can melt marshmallows).

• 3

  Step 3: Melt chocolate until glossy

  Set a heatproof bowl over a saucepan with 2–3 cm simmering water (don’t let the bowl touch the water). Add dark chocolate, milk chocolate, butter and golden syrup. Stir gently until almost fully melted, then remove from heat and keep stirring until smooth, thick and glossy.

• 4

  Step 4: Cool slightly (prevents marshmallow melt)

  Let the chocolate stand 3 minutes, stirring once or twice, until it’s warm but not hot to the touch.

• 5

  Step 5: Fold in the good stuff

  Add marshmallows, honeycomb, toasted nuts, mini eggs and cherries/cranberries. Sprinkle in salt (if using). Fold with a spatula until everything is evenly coated and the mix looks generously “chunky”.

• 6

  Step 6: Pack and decorate

  Scrape into the lined tin. Press down firmly with the spatula to compact (this helps clean slices). Push a few extra mini eggs into the top for a proper Easter look.

• 7

  Step 7: Set

  Refrigerate 3 hours (or overnight) until firm all the way through.

• 8

  Step 8: Slice like a pro

  Lift out using the paper overhang. Warm a large knife under hot water, wipe dry, then slice into 20 pieces (4 x 5). Re-warm and wipe between cuts for neat edges.

Tips

• **Chocolate choice matters:** Use real chocolate bars (not baking “compound” melts). A 60–70% dark chocolate balances the sweetness beautifully.
• **Honeycomb:** Crunchie bars chopped up are perfect; add them last and fold gently so they don’t dissolve into dust.
• **Nuts:** Swap to macadamias or hazelnuts if you like—keep the total nut weight about the same.
• **Salt is the secret weapon:** It makes the chocolate taste more chocolatey and stops the whole thing from being cloying.
• **Storage:** Keep in an airtight container in the fridge for up to 2 weeks. Serve at cool room temp for the best bite (10–15 minutes out of the fridge).
• **To serve:** Stack on a platter with extra mini eggs scattered around, or wrap individual pieces in cellophane for Easter gifting.

Nutrition (per serving, estimate)