Celebrate spring with this festive Easter Rocky Road, a no-bake dessert that’s as colorful as it is delicious. Packed with soft marshmallows, crunchy candy, and smooth chocolate, each bite is pure goodness.

Easter treats should be fun, festive, and easy to make, which is exactly why I love these Easter rocky road candy bars. The mix of textures makes it so satisfying, and the pastel colors bring that perfect springtime touch.

Easter rocky road candies on a white tray.

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Easy to make and perfect for gifting, sharing or parties, this sweet treat will brighten up your Easter dessert table. Grab the kids to help with this treat!

How to Make Easter Rocky Road Bars

Here are the ingredients you need to make these Easter rocky road candy bars, plus step by step instructions for how to make it.

Ingredients

1 cup milk chocolate chips
½ cup white chocolate
1 cup pink and yellow mini marshmallows (from mini fruit marshmallows bag)
1 cup Robin Eggs candy
1 tbsp Easter sprinkles

Step by Step Instructions

1. Line an 8×8-inch baking pan with parchment paper, making sure it extends slightly over the edges. This will make it easier to lift the rocky road out later for slicing.

2. In a large mixing bowl, combine the mini marshmallows and ¾ cup of the Robin Eggs candy. Give them a quick toss to evenly distribute the colors and textures.

3. Place the milk chocolate chips and white chocolate in separate microwave-safe bowls. Microwave each in 30-second intervals, stirring well after each round, until smooth and fully melted. Be careful not to overheat the chocolate – stirring between intervals helps prevent burning.

4. Pour the melted milk chocolate over the marshmallow and candy mixture, stirring gently to coat everything evenly. Once combined, drizzle in the melted white chocolate and fold it in.

5. Pour the chocolate-coated mixture into the prepared baking pan, spreading it out evenly with a spatula. Gently press it down to ensure everything sticks together.

6. Sprinkle the remaining ¼ cup of Robin Eggs over the top, pressing them slightly into the mixture. Finish with a generous sprinkle of Easter sprinkles for extra color and crunch.

7. Place the pan in the refrigerator for at least 2 hours, or until the chocolate is fully set. Once firm, lift the rocky road out using the parchment paper overhang and transfer it to a cutting board. Use a sharp knife to cut the rocky road into 25 squares (5 rows by 5 rows).

8. Serve immediately or store in an airtight container in the fridge until ready to enjoy.

Easter rocky road bars on a white platter.

The combination of creamy chocolate, soft marshmallows, and crisp Robin Eggs makes every piece a little bite of Easter joy. Keep it in the fridge until you’re ready to serve, or wrap some up for a simple homemade Easter gift. However you enjoy it, this Easter Rocky Road is a fun and delicious way to celebrate the season.

More Easter Treats

Print Recipe

Easter Rocky Road Candy Bars

This Rocky Road is a no-bake treat that comes together in minutes, and has that perfect mix of crunchy, chewy, and chocolatey goodness.

Prep Time10

Cook Time3

Down Time2

Total Time2 13

Course: Dessert

Servings: 25

Author: Carol

Ingredients

1 cup milk chocolate chips
½ cup white chocolate
1 cup pink and yellow mini marshmallows (from mini fruit marshmallows bag)
1 cup Robin Eggs candy
1 tbsp Easter sprinkles

Instructions

Line an 8×8-inch baking pan with parchment paper, making sure it extends slightly over the edges. This will make it easier to lift the rocky road out later for slicing.
In a large mixing bowl, combine the mini marshmallows and ¾ cup of the Robin Eggs candy. Give them a quick toss to evenly distribute the colors and textures.
Place the milk chocolate chips and white chocolate in separate microwave-safe bowls. Microwave each in 30-second intervals, stirring well after each round, until smooth and fully melted. Be careful not to overheat the chocolate—stirring between intervals helps prevent burning.
Pour the melted milk chocolate over the marshmallow and candy mixture, stirring gently to coat everything evenly. Once combined, drizzle in the melted white chocolate and fold it in.
Pour the chocolate-coated mixture into the prepared baking pan, spreading it out evenly with a spatula. Gently press it down to ensure everything sticks together.
Sprinkle the remaining ¼ cup of Robin Eggs over the top, pressing them slightly into the mixture. Finish with a generous sprinkle of Easter sprinkles for extra color and crunch.
Place the pan in the refrigerator for at least 2 hours, or until the chocolate is fully set. Once firm, lift the rocky road out using the parchment paper overhang and transfer it to a cutting board. Use a sharp knife to cut the rocky road into 25 squares (5 rows by 5 rows).
Serve immediately or store in an airtight container in the fridge until ready to enjoy.