Step 1

Grease and line an 8-inch square pan with baking or parchment paper.

Step 2

Place chocolate in a large, heatproof bowl, Melt chocolate in the microwave, stirring every 20 seconds, until smooth and creamy.

Step 3

Add peanuts, marshmallows and two thirds of the mini Easter eggs to chocolate and stir until everything is coated in chocolate.

Step 4

Pour chocolate mixture into prepared tin and spread out until into one smooth layer. Press the rest of the mini Easter eggs on top while the chocolate is still wet. Refrigerate for two hours or until the chocolate is set.

Step 5

Cut into small squares and serve. Store rocky road in the fridge in an airtight container.