Gluten free Easter rocky roads with caramel and golden eggs

These gluten free Easter rocky roads are the ultimate sweet treat! Packed with biscuit crunch, lashings of chocolate and caramel centred eggs.
Course Dessert, Snack
Keyword chocolate, easter, Gluten free
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 squares


  • 500 g gluten free digestive biscuits
  • 300 g dark chocolate
  • 100 g unsalted butter
  • 2 80g packs Galaxy golden eggs
  • 1 80g pack Galaxy caramel eggs
  • White chocolate stars (optional)


  • Break up the chocolate, add the butter, and melt in the microwave (in 30 second bursts) or in a bowl over hot water. 
  • Crush the biscuits using a rolling pin (you don't want them too chunky, but you also don't want them to turn to dust!) and add to a large mixing bowl. Add one pack of the golden eggs and all of the caramel eggs.
  • Pour over the melted chocolate/butter mix and stir until everything is fully coated. 
  • Line an 8-inch square baking tin with baking paper. Pour in the mixture and press into the corners, pushing down to flatten.
  • Evenly scatter the second pack of golden eggs over the mix and press down gently. Sprinkle with chocolate stars and then place in the fridge until set (at least an hour). Cut into 16 squares and enjoy!