Gluten Free Mini Egg Rocky Road Recipe

My gluten free mini egg rocky road recipe is your ultimate Easter treat!


  • 250 g dark chocolate milk chocolate would work, I just prefer dark chocolate for cooking
  • 100 g hard margarine/butter
  • 3 tbsp golden syrup
  • 160 g gluten free digestive biscuits
  • 50 g mini marshmallows
  • 210 g mini eggs and a handful or so extra for the topping


  1. Melt together your chocolate, butter and golden syrup in a glass bowl over some boiling water.

  2. Take 100g of the melted mixture and put to one side for later.

  3. Crush your biscuits. I put mine in a bag and hit them with a rolling pin - don't break them up too finely as you want some nice biscuit chunks in your rocky road. Pour the biscuits into the main chocolate mixture.

  4. Then mix in your marshmallows.

  5. Crush your mini eggs in a similar way to how you crushed your biscuits. Add the majority into your mixture. Leave some to one side.

  6. Place some parchment/baking paper into a baking tin.

  7. Press your rocky road mixture down into your tin. Push it down with the back of a spoon. (It doesn't matter if your tin is bigger than you need it to be)

  8. Pour your 100g of melted chocolate mixture over the rocky road. Spread it as evenly as you can.

  9. Sprinkle over the remainder of your crushed mini eggs and also some extra mini marshmallows.

  10. Place in the fridge to set. I leave mine for a couple of hours.

  11. Remove from the fridge and cut into pieces ready to eat. Enjoy!