A great, gooey, Easter treat, these Creme Egg Rocky Road bars are sure to go down a storm with your friends and family (if you choose to share them…)


Makes 24 squares

Prep time: 25 mins
Chill time:
2 hours


  • 9 mini Cadbury Creme Eggs
  • 75g butter
  • 220g dark chocolate
  • 2tbs golden syrup
  • 150g digestive biscuits
  • 50g mini marshmallows
  • 180g dried apricot, chopped



  1. Line a 20x35cm brownie tin with baking parchment and set aside
  2. In a large heatproof bowl set over a pan of boiling water, melt the butter and chocolate together until they are smooth. Stir in the golden syrup
  3. Roughly chop the digestive biscuits and mix them with the apricots and mini marshmallows
  4. Add the dry mix into the chocolate and mix to combine. Make sure everything is well coated in chocolate or the rocky road won’t stick together
  5. Press the mixture into the tin using the back of a spatula or wooden spoon, then push in the whole Mini Creme Eggs. Space them evenly apart so there will be a small piece of egg in each square. Chill in the fridge for at least 2 hours to set
  6. Use a sharp knife to slice into 24 squares. To keep it as solid as possible, store in the fridge until ready to eat

Top tip:

If you want to use full sized Creme Eggs instead of mini ones, simply swap the 9 mini Creme Eggs for 2 full sized ones. Follow the recipe as normal and when you get to step 5, cut up the Creme Eggs into quarters and place into the rocky road mixture – then continue as per the method!

This recipe was created by egg-spert baker Martha Collison using the delicious Cadbury Creme Egg. For more of Martha’s recipes visit www.facebook.co.uk/CadburyCremeEgg.

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