Today, I’ve got a new, incredibly easy Easter dessert for you. My Easter rocky road squares are a simple, no bake chocolate marshmallow treat based off the common square we eat in Newfoundland. They’re full of soft, gooey marshmallows and lots of chocolatey peanut butter goodness.
Growing up, any time we went around the bay we always had rocky road squares from the local bakeries as they’re my mom’s favourite. They’re so simple but so delicious combining just 6 ingredients including chocolate, peanut butter and marshmallows. Here I’ve made an Easter version by adding what else, mini eggs! The best thing to eat at Easter!
If you love a no bake treat, especially around the holidays when you need the oven for cooking family dinners, than these are for you. My Easter rocky road squares come together in 10 minutes and require no eggs and only 6 ingredients!
For some other good no bake treats, check out my no bake peanut butter oat bars or my peanut butter crunch bars, both simple and require no baking skills or oven!
Are These Easter Rocky Road Squares Gluten Free?
Yes! Just ensure you’re marshmallows and mini eggs are gluten free as some brands may contain gluten.
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
Another delicious gluten free Easter treat are my Easter monster cookies, also chocked full of mini eggs!
Do I Need the Rainbow Marshmallows?
No, traditionally they are made with the rainbow marshmallows but these can be hard to find certain times of the year. If you can’t find them, mini white marshmallows will still be delicious!
Chill Time & Storage
Getting the chocolate to fully set can take a couple of hours so I usually pop these in the fridge to speed up the process. Once you’ve cut them, store them in an airtight container at room temperature or in the fridge. I prefer to keep them in the fridge as they’re a little less sweet when cold.
Baking Tips
- You can use whatever type of chocolate you like but I prefer semi sweet to balance the sweetness of the marshmallows.
- I don’t recommend using a natural peanut butter for this recipe.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Easter Recipes
Today’s song is from a band I just discovered through Tiktok actually. One of the best things about social media is being able to discover new artists! Here’s Outlaw by Sons of Legion. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Easter Rocky Road Squares
Ingredients
- 6 cups (300g) mini rainbow marshmallows (or white mini marshmallows)
- 1 1/4 cups (250g) mini eggs, crushed
- 1/3 cup (76g) unsalted butter
- 1 cup (220g) smooth peanut butter
- 2 cups (320g) semi sweet chocolate chips
- 1/4 cup (20g) shredded coconut (optional)
Instructions
- Line a 9×9 pan and set aside.
- In a large bowl, add the marshmallows and crushed mini eggs. Set aside.
- In a microwave safe bowl, add the butter, peanut butter and chocolate chips. Heat in 30 second increments, stirring each time, until everything is melted and fully combined. Pour this over the marshmallow mixture and stir to combine.
- Pour it all into the lined pan and gently push it down so it's spread evenly. Sprinkle the coconut on top if using and then put in the fridge for at least 2 hours to set up. Once it's ready, slice into squares and enjoy!
