Easter Rocky Road Recipes: Three No-Bake Treats from TV Food Editor
On Wednesday, The Morning Show and Sunrise's Food Editor Kaitlin Peek made a special appearance to unveil her favourite festive recipes, offering three crowd-pleasing variations of rocky road perfect for Easter celebrations. From a decadent Biscoff-loaded twist to a classic chocolate mix and a refreshing mint option, these no-bake treats are incredibly simple to prepare and utterly irresistible for any gathering.
Easter Biscoff Rocky Road
This indulgent version combines the beloved flavours of Biscoff biscuits and spread with white chocolate for a sweet and crunchy delight.
Ingredients:
- 1 packet Biscoff biscuits
- ½ cup smooth or crunchy Biscoff spread
- 280g bag marshmallows
- 3 x 170g blocks of white chocolate
- 1 bag raspberries lollies
- 2 white chocolate Twix bars, cut into smaller chunks (or substitute with regular Twix or chocolate caramels)
- 2 tsp coconut oil (or neutral oil like vegetable or canola)
- 1 packet speckled Easter eggs
Method:
- Melt the white chocolate and oil in the microwave on 30-second intervals until it becomes a smooth, glossy liquid.
- Smash half the packet of Biscoff biscuits until you have some bigger chunks and smaller crumbs.
- Combine the marshmallows, biscuits, raspberry lollies and Twix bars into the chocolate mix, making sure all the pieces are coated in chocolate.
- Melt the Biscoff spread in the microwave and drizzle the mixture through at the last minute. Ensure there are no big chunks.
- Tip the mixture into a brownie tin lined with baking paper. Lay the remaining biscuits and Easter eggs across the top.
- Set in the fridge for at least one hour, but ideally overnight. Cut into chunks and serve.
Easter Milk Chocolate Rocky Road
A classic take featuring milk chocolate, Scotch Finger biscuits, and a mix of nuts and coconut for a traditional flavour profile.
Ingredients:
- ½ packet Scotch Finger biscuits
- 3 x 170 blocks of milk chocolate
- 1 bag red frog lollies
- ½ cup peanuts
- ½ cup desiccated coconut
- 2 tsp coconut oil (or neutral oil like vegetable or canola)
- 1 packet speckled Easter eggs
Method:
- Melt the chocolate and oil in the microwave on 30-second intervals until it becomes a smooth, glossy liquid.
- Combine the marshmallows, biscuits, lollies, nuts and coconut into the chocolate mix, making sure all the pieces are coated in chocolate.
- Tip the mixture into a brownie tin lined with baking paper. Lay the Easter eggs across the top.
- Set in the fridge for at least one hour, but ideally overnight. Cut into chunks and serve.
Easter Choc Mint Rocky Road
This refreshing option uses dark chocolate, Mint Slice biscuits, and Peppermint Crisp bars for a cool and minty twist.
Ingredients:
- 1 packet Mint Slice biscuits
- 3 x 170g blocks of dark chocolate
- 280g bag of marshmallows
- 4 Peppermint Crisp chocolate bars
- 1 packet speckled Easter eggs
- 2 tsp coconut oil (or neutral oil like vegetable or canola)
Method:
- Melt the chocolate and oil in the microwave on 30-second intervals until it becomes a smooth, glossy liquid.
- Cut half the packet of biscuits into rough chunks.
- Smash the Peppermint Crisp bars into a rough crumb.
- Combine the marshmallows, biscuits, and Peppermint Crisp making sure all the pieces are coated in chocolate.
- Tip the mixture into a brownie tin lined with baking paper. Lay the remaining biscuits and Easter eggs across the top.
- Set in the fridge for at least one hour but ideally overnight. Cut into chunks and serve.
These recipes from Kaitlin Peek provide easy and festive options for Easter treats, requiring no baking and minimal effort for maximum enjoyment. Perfect for sharing with family and friends during the holiday season.
