These Chocolate Fridge Easter Tray Bake bitesize pieces are always a fabulous addition to an Easter party or event. This mini egg chocolate fridge cake is quick to make and will be set in the fridge in about an hour. Filled with Mini Eggs, Easter chocolate and topped with even more chocolate this is one recipe for those with a sweet tooth. It’s also a great way to use up your leftover Easter chocolate.
Easter certainly seems to be a festival of chocolate this year. To celebrate and give into the good sweet stuff I have updated a favourite of my recipes to have an Easter theme. I give you my Chocolate fridge Easter tray bake. It’s so quick to make, brilliantly tasty and a fantastic way to use up any bits of chocolate you have left over.
Why you’ll love this Chocolate Fridge Easter Tray Bake recipe
This recipe for the mini egg fridge cake is also a great way to use any extra chocolate you might have after Easter. It tastes lovely with mini eggs but I love adding different types. Some hollow chocolate ones, caramel ones etc. It’s wonderful!
Mini Egg rocky road is perfect for all the little ones to get involved in. They especially like to get involved with the eating part!
It’s a really easy tray bake to make, and an Easter rocky road is easy to whip up when you fancy some chocolatey goodness. With no baking involved it’s a staple in my house.
It takes about an hour to set but I would recommend leaving it a little longer than that if you can. Definitely take it out to slice when it’s still setting though as it makes it so much better to get it done. When it’s completely set it is a nightmare to cut up. Unless you want one giant one for a special treat.
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
An important ingredient in the Easter chocolate tray bake is, of course, milk chocolate! You can use any chocolate to melt into crushed biscuits. I used a supermarket’s own brand of milk chocolate and it worked perfectly!
Sticky and sweet and perfect for making an Easter rocky road with. My go-to golden syrup is Lyle’s. I recommend buying the tin as it’s better value for money and the tin lasts for ages, meaning you can make lots of Easter bakes.
You can use salted butter for the mini egg fridge cake but I always suggest unsalted butter for your bakes. It makes it much easier to season your bakes accurately.
The digestive biscuits form the base and structure for your chocolate Easter fridge traybake. You’ll want to crush your biscuits with a rolling pin or blitz them in a food processor.
My love affair with mini eggs is no secret. They are perfect in the mini egg rocky road. The crispy shell and sweet chocolate centre. When broken up the colours of each of the mini eggs shines through the Easter fridge tray bake and looks lovely too!
Tiny and tasty. Mini marshmallows are delicious and they melt together to combine all the chocolate and biscuits together. I loved using mini marshmallows in the Easter traybake.
How to make Chocolate Fridge Easter Tray Bake – step by step
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Start by crushing your digestive biscuits, you can do this by whacking your biscuits in a ziplock bag. This stops the biscuit crumbs flying everywhere and is a great way to get out some pent-up aggression.
Melt together your butter and dark chocolate on low heat and continue stirring.
Mix your crushed biscuits, marshmallows and mini eggs into the melted chocolate. It will thicken and harden quickly so make sure you stir everything through thoroughly.
Press your fridge chocolate traybake into a lined baking tin. Add your melted white chocolate to the top of your mini egg rocky road and level it out.
Stud the top of your chocolate Easter fridge traybake with more mini eggs.
Leave your fridge traybake in the fridge for about an hour until everything is set. The longer you leave it the more set it will be.
- Cut your fridge traybake into small bitesize chunks once they are fully set, it’s much easier to cut the squares once the chocolate rocky road is hard.
- Add all your favourite Easter chocolate into the chocolate traybake. You could break up your leftover Easter eggs or add in creme eggs.
- Stud the top of your easy tray bake with even more mini eggs, they are such lovely colours and against the white chocolate topping they look so cute!
The fridge traybake is best eaten on the day after you’ve made it, that way it’s had enough time to set in the fridge but isn’t so hard you break your teeth! You can serve it after your Easter roast on Sunday or as a light snack once the Easter egg hunt is complete!
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Substitutions and variations
Different Easter Chocolate
There are so many different types of Easter chocolate you can mix into the fridge traybake, broken chunks of easter eggs, mini creme eggs or even the Malteaser bunny ears (I suggest eating the rest of them!).
Adding some crunch to your mini egg rocky road is so delicious, I’ve added hazelnuts and pecans to the mix and it came out fantastically! But any chopped nuts will add some great crunch to your rocky road.
To make this a little bit healthier we can mix in some dried fruits and candied peels into the fridge tray bake cake. Orange peel with dark chocolate tastes amazing but you could add dried berries in too.
Other Candy and sweets
When making a fridge cake or rocky road, you can mix any of your favourite candies into it. I’ve tried adding Haribo sweets, and other biscuits (Oreos work especially well) and even other chocolates. Malteasers and Rolos mix really well into the rocky road mix.
Storing Chocolate Fridge Easter Tray Bake / Making ahead of time options
The Easter fridge chocolate tray bake can be made in advance of serving. You can make the tray bake up to 3 days prior, just make sure you store it in an air-tight container – this will stop it from going stale.
If you happen to have leftover chocolate tray bake, store it in the fridge but it will continue to set so be careful biting into it straight away.
How long does fridge cake keep?
A fridge cake keeps for about 4 -5 days if properly stored in the fridge. It will start to taste a bit stale after this so make sure you eat your chocolate fridge cake as soon as you make it!
What can I decorate an Easter chocolate fridge tray bake with?
You can decorate your Easter chocolate fridge tray bake with any chocolate you like. I loved using mini eggs on mine because they look nice and taste amazing but you could use creme eggs, broken shards of Easter egg or any of your favourite chocolate.
How far in advance can you make a fridge chocolate cake?
You can make a fridge chocolate cake about 2 or 3 days in advance before you want to serve it. Any longer than that and it can start to taste fridgey. The best way to combat that is by storing your chocolate fridge cake in a plastic container.
How do you store a chocolate mini egg fridge cake?
You need to store your chocolate mini egg fridge cake in the fridge once it’s set, although I’m not sure you’ll have any left to store! You can either keep it in the tin you made it in or transfer it into a Tupperware and keep it stored in the fridge.
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Easter Chocolate Fridge Tray Bake
- 100 g (3.5 oz) unsalted butter
- 3 tbsp (3 tbsp) golden syrup
- 400 g (2.3 cups) milk chocolate
- 300 g (1.30 cups) digestives
- 100 g (3.5 oz) maltesers
- 50 g (1 cups) mini marshmallows
- 100 g (3.5 oz) mini eggs
- 300 g (2.3 cups) white chocolate
- 100 g (3.5 oz) chocolate eggs
- Line a medium baking tray with greaseproof paper. Approximately 9-inch square.
- Melt the butter, golden syrup and chocolate in a saucepan on a gentle heat, keep stirring. Take it off the heat when it’s all melted together.
- Crush the digestives into crumbs and add them to the melted chocolate mixture. (I use a rolling pin and hit the biscuits while they are in a bag to make the crumbs. A food processor works too).
- Once thoroughly mixed add the Maltesers, mini eggs and any other chocolate bits and bobs you have. I also added a few Ferrero Rocher eggs, Creme eggs and and even more mini eggs – all roughly chopped to enjoy. Jelly beans are also a fabulous thing to add.
- Put the mixture into the pan and press in firmly to compact the mix in.
- Melt the white chocolate in a bowl over hot water. When it has melted pour the chocolate over the mix.
- Decorate with mini eggs or other eggs/decorations you like, plus of course a lot of sprinkles.
- Put the cake tin in the fridge until set – after 1 hour cut it into slices and return it to the fridge. It’s easier to cut when it’s still soft.
- Serve and enjoy.
- Mix in your favourite Easter chocolates and candy to this dish. It’s so versatile!
- Store somewhere cool or in the fridge. Best eaten on day 1 but will last 2-3 days.
Please note that the nutrition information provided above is approximate and meant as a guideline only.