Peanut Butter Rocky Road Easter Egg






— 400g good quality dark chocolate

— ¼ cup maple syrup

— ¼ cup coconut milk

— ¾ cup banana chips, broken into pieces

— ½ cup Pic’s Crunchy Peanut Butter

10 small cookies (approx. 100g), broken into pieces

— 1 bag of mini marshmallows, cut in half (75g)

— ¼ cup cacao nibs

— 2 tbsp Pic’s Smooth Peanut Butter, for serving

— You will need a large Easter egg mould to make a 14cm tall egg


  1. Set aside 50g of the dark chocolate and break the rest of the chocolate into pieces and place into a heatproof bowl along with the peanut butter and maple syrup.
  2. Sit it over a small pan of simmering water, a bain-marie, and wait for the chocolate to melt. Stir the chocolate occasionally and once it has melted, stir in the coconut milk and remove from the heat.
  3. Leave to cool for 5 minutes before stirring in the banana chips, cookies, marshmallows, and cacao nibs.
  4. half of the large Easter egg mould, making sure the edges are smooth, so that they will fit together nicely. Keep any leftover mixture in a warm place in case you need to patch up the edges later.
  5. Chill in the fridge for 1 hour, or until set.
  6. Carefully remove the Easter egg halves from the moulds.
  7. Met the remaining 50g chocolate and pour over one half of the egg. Place the other half of the egg on top, so that the two halves stick together, making a whole egg.
  8. Return to the fridge for 15 for the chocolate to harden.
  9. Fill any gaps with the remaining mixture then chill in the fridge to set.
  10. To serve, drizzle over Pic’s Smooth Peanut Butter, then using a knife, slice the egg into pieces.

Baxter Brenton Corporation Co., Ltd.

339/2 Moo 9 Suksawad 74, Bangjark,
Prapradaeng, Samut Prakarn 10130 Thailand

Phone : +66 8 1923 9554

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