Easter Sunday is hurtling towards us now. You had planned to try and make homemade easter treats, but life just got that little too busy (as it always seems to do), and now you fear you may have missed the boat. You are thinking that you might have to resort to supermarket easter egg gift shopping just because you were a little disorganised…
Well, never fear. You can STILL make spectacular homemade easter eggs with hardly any effort, a spare 15 minutes to put it together, a couple of hours in the fridge, and ingredients you can definitely buy from your local supermarket.
So, instead of rushing into the supermarket to buy your stock standard chocolate eggs, bypass that aisle and just pick up a bag of marshmallows, macadamias, turkish delight, desiccated coconut and some dark and milk chocolate. Oh, and you’ll need some easter egg moulds, but never fear as my local supermarket also had those.
My moulds were about twice the size of an extra large fresh egg and given these babies and solidly packed full of goodies, they are about the right size for an easter indulgence for one.
I made mine with turkish delight and macadamias as these were gifts for adults, but you can always replace the turkish delight with jubes and the macadamias with a different nut if you are making them for kids.
Rocky Road Easter Eggs
1 cup quartered marshmallows (or mini marshmallows)
1 cup macadamias, roughly chopped
1 cup turkish delight, roughly chopped
1/4 cup desiccated coconut
150g good quality dark chocolate, in pieces
150g good quality milk chocolate, in pieces
Prepare your easter egg moulds by spraying each half with canola oil.
Place marshmallows, macadamias, turkish delight and coconut in a bowl and set aside.
Add dark and milk chocolate to a microwave safe bowl and microwave for 30 seconds, stir the chocolate and microwave for another 30 seconds, stir again and then microwave for 10 second intervals until the chocolate has melted completely. Add chocolate to the marshmallow mixture and stir well to completely combine and coat in the chocolate.
Taking one half mould, add a couple of spoonfuls to the half till it is filled to the top and press down gently making sure the mixture is filled to the edges (I wanted mine a little rough on purpose so I didn’t pack it too full or compact it too much). Fill the other half mould with the mixture and then place both halves together, being sure to line up the two halves perfectly, and wrap the entire egg mould in glad wrap so it is held together well.
Repeat with remaining mixture and moulds. Then place eggs in the fridge for 2-3 hours until set. Once set slide a knife between the two halves and gently pop out the rocky road easter eggs from their moulds.
FYI – I only bought 3 moulds so I made half of this recipe first and then repeated it again to make 6 eggs.
Peter G | Souvlaki For The Soul says
Oh yeah! Now that’s an Easter egg Amanda! Looks great! All the best for Easter!
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John@Kitchen Riffs says
Fun stuff! We often make buttercream chocolate covered Easter candy, but haven’t tried the eggs. We should! Happy Easter!
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JJ - 84thand3rd says
How fun! Have a lovely Easter!
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Christine @ Cooking Crusade says
YUM these look AMAZING! Need to try these out next year – thanks for sharing!!
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Sara | Belly Rumbles says
Okay, I have missed the Easter boat, but oh wow, they look amazing. Hmmm, where was mine? :p
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Kevin | keviniscooking says
I love your stylized photographs Amanda. Truly impeccable – as are the scrumptious eggs.
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