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Triple decker mini egg rocky road

Up your Easter egg game with this over-the-top layered rocky road. Made with mini marshmallows, you can throw in any leftover (as if!) chocolate Easter eggs you may have lying around, or even switch up the colours to suit your fancy.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and fish.

14 Ingredients


  • 2 x 180g pkt milk chocolate, finely chopped

  • 6 Arnott’s Raspberry Shortcake biscuits, coarsely chopped

  • 2 x 41.5g pkt Cadbury Mini Eggs, coarsely chopped

  • 2 tbsp mini marshmallows
  • Yellow layer


  • 2 x 180g pkt white chocolate, finely chopped

  • Oil-based yellow food colouring, to tint (see note)

  • 6 Arnott’s Raspberry Shortcake biscuits, coarsely chopped

  • 2 x 41.5g pkt Cadbury Mini Eggs, coarsely chopped

  • 2 tbsp mini marshmallows
  • Blue layer


  • 2 x 180g pkt white chocolate, finely chopped

  • Oil-based blue food colouring, to tint (see note)

  • 2 x 41.5g pkt Cadbury Mini Eggs, coarsely chopped

  • 2 tbsp mini marshmallows

  • 2 tbsp shredded coconut, lightly toasted

6 Method Steps


  • Step 1

    Grease an 18 x 28cm (base size) slice pan. Line base and sides with baking paper, allowing the paper to overhang 2cm above the long sides.

  • Step 2

    Place milk chocolate

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    (2 x 180g pkt milk chocolate, finely chopped) in a microwave-safe bowl. Microwave on High, stirring with a metal spoon halfway through cooking, for 1-2 minutes or until melted. Pour into the prepared pan. Use a palette knife or spatula to spread and cover the base. Sprinkle evenly with the chopped biscuit (6 Arnott’s Raspberry Shortcake biscuits, coarsely chopped), chocolate eggs (2 x 41.5g pkt Cadbury Mini Eggs, coarsely chopped) and mini marshmallows (2 tbsp mini marshmallows). Place in the fridge for 10 minutes or until chocolate has set.


  • Step 3

    Meanwhile, make the yellow layer, place the white chocolate in a microwave-safe bowl. Microwave on High, stirring with a metal spoon halfway through cooking, for 1-2 minutes or until melted. Add food colouring (Oil-based yellow food colouring, to tint (see note)) to tint yellow. Stir until combined. Set aside for 5 minutes to cool slightly.

  • Step 4

    Pour the yellow chocolate mixture over the milk chocolate layer, tilting the pan and gently spreading to cover. Sprinkle with the chopped biscuit (6 Arnott’s Raspberry Shortcake biscuits, coarsely chopped), chocolate eggs (2 x 41.5g pkt Cadbury Mini Eggs, coarsely chopped) and mini marshmallows (2 tbsp mini marshmallows). Place in the fridge for 10 minutes or until chocolate has set.

  • Step 5

    To make the blue layer, place the remaining white chocolate in a microwave-safe bowl. Microwave on High, stirring with a metal spoon halfway through cooking, for 1-2 minutes or until melted. Add food colouring (Oil-based blue food colouring, to tint (see note)) to tint blue. Set aside for 5 minutes to cool slightly. Pour over the yellow layer, tilting the pan and gently spreading to cover. Sprinkle with the chocolate eggs (2 x 41.5g pkt Cadbury Mini Eggs, coarsely chopped), mini marshmallows (2 tbsp mini marshmallows) and coconut (2 tbsp shredded coconut, lightly toasted). Place in the fridge for 30 minutes or until firm.

  • Step 6

    Transfer the slice to a serving board. Set aside for 10-15 minutes to soften slightly. Use a large knife to cut into squares.
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Recipe Notes

You’ll need an oil-based food colouring to tint the white chocolate, as regular food colouring can make the chocolate seize and clump. It is available from specialty food shops or online.

This slice will keep in an airtight container for up to 1 week.

Image by Tracy Rutherford

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