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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


  • Melt together your chocolate, butter and golden syrup in a glass bowl over some boiling water.
  • Take 100g of the melted mixture and put to one side for later.
  • 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.
  • Then mix in your marshmallows.
  • 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.
  • Place some parchment/baking paper into a baking tin.
  • 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)
  • Pour your 100g of melted chocolate mixture over the rocky road. Spread it as evenly as you can.
  • Sprinkle over the remainder of your crushed mini eggs and also some extra mini marshmallows.
  • Place in the fridge to set. I leave mine for a couple of hours.
  • Remove from the fridge and cut into pieces ready to eat. Enjoy!