Creme egg rocky road bars

Creme egg rocky road bars


  1. Line a 20x35cm brownie tin with baking parchment and set aside.
  2. In a large heatproof bowl set over a pan of boiling water, melt the butter and chocolate together until they are smooth. Stir in the golden syrup.
  3. Roughly chop the digestive biscuits and mix them with the apricots and mini marshmallows.
  4. Add the dry mix into the chocolate and mix to combine. Make sure everything is well coated in chocolate or the rocky road won’t stick together.
  5. Press the mixture into the tin using the back of a spatula or wooden spoon, then push in the whole Mini Creme Eggs. Space them evenly apart so there will be a small piece of egg in each square. Chill in the fridge for at least 2 hours to set.
  6. Use a sharp knife to slice into 24 squares. To keep it as solid as possible, store in the fridge until ready to eat.

This recipe was created by egg-spert baker Martha Collison using the delicious Cadbury Creme Egg. Don’t forget – the Cadbury Creme Egg is back on shelf until March 27th – so get them before it’s goo-ne! For more of Martha’s recipes visit


Try swapping the 9 mini Creme Eggs for 2 full sized ones, when you get to step 5 just cut them into quarters and place into the mixture


9 mini Cadbury Creme Eggs
2 tbsp golden syrup
75g butter
220g dark chocolate
150g digestive biscuits
50g mini marshmallows
180g dried apricot, chopped


Time: 25 minutes
Serves: 24
Nutrition: n/a