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Easter White Chocolate Rocky Road Slice

A delightful no-fuss treat that combines gooey marshmallows, crunchy graham pieces, and colorful pastel candies, perfect for Easter gatherings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 2 hours
Servings: 16 slices
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24 ounces white chocolate chips or melting wafers
  • 3 cups mini marshmallows
  • 1.5 cups graham cracker pieces (roughly broken)
  • 1 cup pastel candy-coated chocolates (such as pastel M&Ms)
  • 0.5 cup mini chocolate eggs or chopped Easter candy
  • 2 tablespoons unsalted butter
  • 0.5 teaspoon vanilla extract
  • 2 tablespoons Easter sprinkles

Method
 

Preparation
  1. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
  2. Place the white chocolate chips and butter in a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval until fully melted and smooth.
  3. Stir in the vanilla extract. Allow the mixture to cool slightly for 2-3 minutes so it does not melt the mix-ins.
  4. Add the mini marshmallows, graham cracker pieces, and half of the candy-coated chocolates. Gently fold until everything is evenly coated in the white chocolate mixture.
  5. Pour the mixture into the prepared pan and spread evenly with a spatula.
  6. Sprinkle the remaining candy-coated chocolates, mini chocolate eggs, and Easter sprinkles on top, pressing lightly so they stick.
Setting and Serving
  1. Refrigerate for at least 2 hours, or until completely firm.
  2. Once set, lift the slab out of the pan using the parchment paper and cut into squares or bars.

Notes

Keep in an airtight container in the refrigerator for up to 1 week. For longer storage, wrap individual pieces and freeze up to 2 months; thaw in the fridge before serving. Bring to room temperature for 10–15 minutes before eating so the chocolate softens slightly. Use a clean, dry bowl when melting chocolate — even a drop of water can make white chocolate seize.