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Mini Egg rocky road

By: Tom Shingler
Head of food, delicious.

Published: 2 Mar 23
Updated: 18 Mar 24

A tiny amount of effort and a little patience rewards you with a rocky-road-style chocolate bar that’s perfect for sharing. These take just 15 minutes of prep time, we reckon they’ll be the easiest Mini Egg treat you’ll make this Easter. Salted almonds provide not only crunch, but much-needed saltiness to cut through the sweet chocolate.

Want more Mini Egg bakes? Check out our collection here.

Easy
February 2023

Test kitchen approved

Makes 6-12, depending on how large you want them
Hands-on time 15 min, plus cooling

Want more Mini Egg bakes? Check out our collection here.

Vegetarian recipes

Nutrition: per serving

Calories: 223kcals
Fat: 14.7g (7.5g saturated)
Protein: 2.6g
Carbohydrates: 19.6g (16.8g sugars)
Fibre: 0.8g
Salt: 0.2g

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Ingredients

75g unsalted butter, chopped
200g dark, milk and/or white chocolate, chopped
1 tbsp runny honey
5 plain digestive biscuits (or your favourite biscuit), roughly crushed
50g salted almonds
80g Mini Eggs

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Method

Put the butter, chocolate and honey in a small microwaveable bowl and melt in 30-second bursts, stirring between each, until smooth and uniform. Leave to cool slightly.
Set aside a small handful of almonds and an equal amount of Mini Eggs to decorate, then roughly chop or crush the rest and stir those into the chocolate mixture with the biscuits.
Line a small baking dish with baking paper and pour the mixture into it, giving it a light tap to level out the mixture. Decorate the top with the reserved almonds and Mini Eggs, pushing them into the chocolate slightly.

Leave to cool for 20 minutes at room temperature, then put in the fridge for an hour to set. Lift the paper and chocolate out of the dish, then use a sharp knife dipped in hot water to cut into bars. Keep in an airtight container for up to 3 days.