Speckled Egg and White Chocolate Rocky Road



Oh speckled eggs! You’re such a popular sweet and now that it’s Easter, all the other eggs come out to compete with you. Let’s use this time to celebrate your year-round popularity by transforming you into a delicious rocky road treat. What do you say? Let’s do it!



The Rocky Road was really easy to make and has the potential to become a popular treat any time of the year by simply adding seasonal delights. I loved the crisp candy contrasting with the marshmallow, jelly and crunchy biscuits. This is new treat on on our Easter menu….and possibly for a few more weeks thereafter!



Speckled Egg and White Chocolate Rocky Road
Prep time
Cook time
Total time
Serves: 20
  • 350g white chocolate
  • 100g coconut biscuits (Tennis or Nice), broken into chunks
  • 150g marshmallows (large ones chopped up or minis)
  • 100g speckled eggs
  1. Line a lamington tin with cling film.
  2. Melt the chocolate. (You can use the double boiler method by heating water over the stove and placing a large heatproof bowl on top. Make sure the water doesn't come into contact with the bowl. Stir until the chocolate melts. Or you can chance your microwave)
  3. Remove from the heat. Stir in the coconut biscuits, marshmallows and speckled eggs.
  4. Pour the mixture into the prepared tin
  5. Smooth the top with the back of a spoon.
  6. Optional: Sprinkle a few eggs and marshmallows on top for decoration, and press down to secure into the mixture.
  7. Chill in the fridge for a few hours or overnight.
  8. Remove from the fridge and cut into bars. Store in the fridge for up to 1 week.