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This Easter Rocky Road Candy is the perfect Easter dessert. It combines almond bark, colorful marshmallows, M&Ms, and macadamia nuts.

Easter Rocky Road Candy

Easter Rocky Road Candy is an easy and colorful treat that’s perfect for spring.

It always looks great on the Easter dessert table.

You’ll love how you can throw it together with just a few ingredients, and how easy it is to customize with your favorite Easter candies.

Whether you’re making it for an Easter gathering or just for a fun treat at home, this candy is always a hit!

Ingredients

White Almond Bark: Make sure to use quality almond bark for the best results, as it will help the candy set up nicely.

Butter: Use unsalted butter.

Corn Syrup: This helps the candy set and gives it a chewy texture. If you don’t have corn syrup, you can substitute with honey, but the texture may be slightly different.

Pastel Mini Marshmallows: Choose pastel colors to keep the Easter theme, but you can use regular mini marshmallows if pastel ones aren’t available.

Easter M&Ms: Feel free to use regular M&Ms if you don’t have the Easter version.

Macadamia Nuts: You could swap them for another nut like cashews or almonds if you prefer, but macadamias are a great match with the almond bark.

Easter Sprinkles: You can skip this step if you’re not into sprinkles or use any other decorations you like!

How to Make

In a medium pot over medium-low heat, melt the butter, white almond bark, and corn syrup together, stirring constantly.

Continue to stir until everything is completely melted and smooth.

Butter, almond bark, and corn syrup in a pot.

Smooth and well-blended mixture formed in the pot.

Once melted, remove the pot from the heat and pour the mixture into a large bowl.

Let it cool slightly before adding the pastel mini marshmallows, Easter M&Ms, and macadamia nuts to the bowl.

Gently stir everything together until well combined.

Grease or line an 8×8 or 9×9-inch pan and pour the mixture into it, spreading it out evenly.

Marshmallows, M&M's, and nuts added into the butter-almond bark mixture in a bowl.

A baking pan lined with parchment paper and the mixture added to the pan.

Sprinkle Easter sprinkles over the top.

Place the pan in the refrigerator and let it chill for at least 2 hours until it’s completely set.

Close up side view of Easter Rocky Road Candy.

Once firm, slice the candy into squares and enjoy!

Tips & Tricks

Here’s some tips for making these Easter Rocky Road Candy:

Use a bigger pan: If you want thinner candy, use a 9×9-inch pan, but for thicker candy, go with an 8×8-inch pan.

Double the recipe: If you’re making this for a large group or party, double the ingredients and use a 9×13-inch pan to make a bigger batch.

Cutting tip: Run a knife under hot water before slicing the candy to make cleaner cuts without it sticking.

No Easter M&Ms?: If you don’t have Easter-themed M&Ms, regular M&Ms or other candy-coated chocolates work just fine!

Leftovers/Storage

Top down image of Easter Rocky Road Candies on a white plate.

Store leftovers in an airtight container at room temperature for up to a week.

If you’d like to freeze the candy, place it in a freezer-safe container or bag and freeze for up to 3 months.

To thaw, simply let it sit at room temperature for about 30 minutes before serving.

F.A.Q.

What if the candy mixture is too thick to mix the marshmallows in?

If the mixture is too thick, try letting it cool a little longer before stirring in the marshmallows. You can also add a small splash of milk to loosen it up.

What do I do if the candy starts to melt while I’m working with it?

Place the bowl in the refrigerator for a few minutes to firm it up before continuing to stir or transfer it into the pan.

Why does my candy feel greasy?

It could be from the butter or the almond bark. Make sure the butter is fully incorporated and that the almond bark is melted evenly.