This Easter rocky road candy turns simple ingredients into a festive, eye-catching treat even if you have absolutely zero baking skills. Studded with pastel marshmallows and spring-themed sweets, it delivers a big flavor and holiday charm without turning on your oven.
This easy recipe is a seasonal twist on the classic rocky road candy. M&Ms, nuts, and pastel marshmallows combine with white chocolate to create a spring-inspired candy you can make in minutes.
I love creating special holiday memories with my family, but sometimes, I don’t have the energy (or time!) for complicated recipes. That’s exactly why this no-bake Easter candy is such a lifesaver. If you can stir chocolate in a saucepan, you can make this impressive Easter treat.
The finished Rocky Road candy has a perfect balance of textures—snappy chocolate, chewy marshmallows, and crunchy additions—while the festive spring colors make it an instant centerpiece for Easter baskets, dessert tables, or hostess gifts.
In the sections that follow, I’ll walk you through the quick assembly process and share some easy tips for making this treat gift-ready for your Easter celebrations. Whether you need a last-minute Easter basket stuffer or a crowd-pleasing dessert for your holiday gathering, this recipe has you covered.
Looking for more easy Easter treats? Try making an Easter cookie cake, Peeps sugar cookies, or Easter hand pies.
Ingredient Notes
For exact amounts needed see the recipe card below
- White Almond Bark: I like to use almond bark instead of white chocolate chips because it melts more smoothly and sets up better. You can find it in the baking aisle near the chocolate chips.
- Butter
- Corn Syrup
- Mini Marshmallows: Regular mini marshmallows work, but the pastel-colored ones make it extra festive.
- Easter M&Ms
- Macadamia Nuts: Almonds or peanuts work great if you want a more budget-friendly option.
- Sprinkles
How to Make Easter Rocky Road Candy
- Start by preparing your pan. Line an 8×8 inch or 9×9 inch pan with parchment paper, or grease it well.
- Place a saucepan over medium-low heat. Add your butter, almond bark, and corn syrup.
- Stir the mixture constantly until everything is completely melted and smooth. Don’t try to rush this step by turning up the heat.
- Remove your pot from the heat and carefully pour the melted mixture into a large mixing bowl. Let it cool for 10 minutes. You want it warm but not hot enough to melt your candies.
- Add your marshmallows, M&Ms, and macadamia nuts to the bowl. Gently fold everything together until well combined. Work quickly but carefully – we want to coat everything without melting the candies.
- Pour the mixture into the prepared pan, spreading it evenly with a spatula. Sprinkle some Easter-themed sprinkles on top.
- Put the pan into the refrigerator and let it chill for at least 2 hours.
- Once it’s completely set, remove it from the refrigerator and cut it into squares. I like to use a sharp knife that I’ve run under hot water and dried—this helps create clean cuts.
Serving Ideas
There are so many fun ways to serve this Easter Rocky Road Candy! My favorite is arranging pieces on a pretty Easter-themed platter for our family gatherings – it always disappears fast.
The pastel colors are gorgeous displayed in paper cupcake liners, making them perfect for Easter brunch or spring parties.
These sweet treats also make wonderful gifts! Package a few pieces in clear cellophane bags tied with pastel ribbons to give to teachers or neighbors or add to Easter baskets.
How to Store
The most important thing is to keep this candy refrigerated. In an airtight container in your fridge, it’ll stay good for up to three days. Separate layers with wax paper to prevent them from sticking together.
If you want to make them ahead of time, you can freeze the candy for up to 2 months. Let it cool completely, then cut them into pieces. Place them in a freezer-safe container with wax paper or parchment paper between layers. Thaw them in the refrigerator before serving.
Don’t leave these sitting out at room temperature for too long, especially on warm days. The white chocolate can get soft and melty. I usually take them out of the fridge about 10-15 minutes before serving to take the chill off while keeping their perfect texture.
Tips & Tricks
Be sure to check out the step by step instructions
- 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.
Did You Make This? Leave a Star Rating!
Easter Rocky Road Candy Recipe
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
- Add butter, almond bark, and corn syrup in a medium pot over medium-low heat.1 pound white almond bark, 1 cup butter, ½ cup corn syrup
- 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.3 cups pastel mini marshmallows, ½ cup Easter M&Ms, ¾ cup macadamia nuts
- Pour the mix into a greased or lined 8×8 inch or 9×9 inch pan.
- Add some Easter sprinkles over the top.Easter sprinkles
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
