Easter Rocky Road Candy Recipe
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Easter Rocky Road Candy Recipe
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This no-bake Easter Rocky Road Candy combines white chocolate, pastel marshmallows, and festive M&Ms for a quick, impressive treat perfect for Easter baskets and holiday gatherings—no baking skills required!
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Ingredients
- 1 pound White Almond Bark
- 1 cup butter
- ½ cup corn syrup
- 3 cups pastel mini marshmallows
- ½ cup Easter M&Ms
- ¾ cup macadamia nuts
- Easter Sprinkles
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Instructions
- Add butter, almond bark, and corn syrup in a medium pot over medium-low heat.
- Stir constantly until everything melts.
- Remove the pot from the heat, pour the mixture into a large bowl, and let it cool slightly for about 5-10 minutes.
- Add your marshmallows, M&Ms, and macadamia nuts to the bowl and gently stir to combine.
- Pour the mix into a greased or lined 8x8 inch or 9x9 inch pan.
- Add some Easter sprinkles over the top.
- Place in the refrigerator for at least 2 hours until set.
Notes
- You can use peanuts or almonds instead of macadamia nuts.
- Switch up the M&Ms for any holiday-themed candies you like, such as chopped mini Cadbury eggs.
- If your white chocolate gets grainy or seizes, it means water got into the mixture. Make sure all your utensils are completely dry before starting. Also, don't rush the melting process - keeping the heat medium-low helps prevent issues.
- Almond bark is more stable than white chocolate chips and less likely to bloom (get those white streaks) when stored in the refrigerator. It's worth using for this recipe!
- Let the mixture cool slightly before stirring in the candy. If it is too hot, the marshmallows will melt, and the M&Ms will streak.
- For clean cuts, run your knife under hot water and dry it between each cut. This helps prevent the chocolate from cracking or crumbling.
- You can use peanuts or almonds instead of macadamia nuts.
- Switch up the M&Ms for any holiday-themed candies you like, such as chopped mini Cadbury eggs.
- If your white chocolate gets grainy or seizes, it means water got into the mixture. Make sure all your utensils are completely dry before starting. Also, don't rush the melting process - keeping the heat medium-low helps prevent issues.
- Almond bark is more stable than white chocolate chips and less likely to bloom (get those white streaks) when stored in the refrigerator. It's worth using for this recipe!
- Let the mixture cool slightly before stirring in the candy. If it is too hot, the marshmallows will melt, and the M&Ms will streak.
- For clean cuts, run your knife under hot water and dry it between each cut. This helps prevent the chocolate from cracking or crumbling.
Nutrition Information
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Calories
803kcal
(40%)
Carbohydrates
83g
(28%)
Protein
2g
(4%)
Fat
52g
(80%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
1g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
237mg
(10%)
Potassium
54mg
(2%)
Fiber
1g
(4%)
Sugar
76g
(152%)
Vitamin A
738IU
(15%)
Vitamin C
0.2mg
(0%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 803 kcal
% Daily Value*
| Calories | 803kcal | 40% |
| Carbohydrates | 83g | 28% |
| Protein | 2g | 4% |
| Fat | 52g | 80% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 237mg | 10% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 76g | 152% |
| Vitamin A | 738IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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