Baking with chocolate adds a fun twist to tea time, says Liggy Morgan, owner of Liggy's Cakes, as she gives us this delicious recipe for Rocky Road

  • 120
  • 4 - 8
  • Easy
Everyone’s favourite unbaked chocolate-y treat gets a seasonal revamp. Shredded coconut, chopped macadamias and smashed up mini Easter eggs make this a real crowd pleaser – just be sure to cut it into little squares as a wee bit goes a long way.


  • 400g good quality white chocolate, broken into pieces
  • 100g rich tea biscuits, roughly broken up
  • 50g mini marshmallows, plus an extra handful for decoration
  • 25g desiccated coconut, plus extra for sprinkling
  • 30g macadamia nuts, chopped 
  • 100g mini chocolate Easter eggs (I use Marks & Spencer’s)
  • 50g white chocolate chunks


Makes 12-16

1 Line a square 8in tin with clingfilm.

2 In a large bowl mix the broken biscuits, desiccated coconut, marshmallows and macadamia nuts.

3 Take half of the chocolate Easter eggs and cut them into halves, add them to the bowl and put the other whole Easter eggs to one side.

4 In a large microwavable bowl, heat the chopped white chocolate in 20-30 second bursts until melted. Make sure to keep an eye on the white chocolate as you heat it because it can burn very easily.

5 Once melted and smooth, pour three quarters of the white chocolate over the biscuit-y marshmallow mix and stir until all the dry ingredients are evenly coated.

6 Spoon the mixture into your prepared tin making sure to press the mixture into the corners so it is quite compressed. Take the remaining melted white chocolate and drizzle generously over the top before topping with the leftover marshmallows, whole Easter eggs, white chocolate chunks and coconut.

7 Refrigerate for one to two hours or until totally set before carefully cutting into 12-16 squares.

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