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Easter Rocky Road Candy Recipe

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!

Prep Time
20 mins
Cook Time
20 mins
Chilling Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 8
Calories: 803 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Add butter, almond bark, and corn syrup in a medium pot over medium-low heat.
  2. Stir constantly until everything melts.
  3. Remove the pot from the heat, pour the mixture into a large bowl, and let it cool slightly for about 5-10 minutes.
  4. Add your marshmallows, M&Ms, and macadamia nuts to the bowl and gently stir to combine.
  5. Pour the mix into a greased or lined 8x8 inch or 9x9 inch pan.
  6. Add some Easter sprinkles over the top.
  7. 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

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

% 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.