Line an 8x8-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.