Line a 20cm round cake tin with baking paper leaving plenty hanging over the edges and set aside until needed.
Remove the foil from the caramel easter eggs and place them into a bowl until needed.
Prepare the rest of your ingredients, so they are ready to add as soon as they are needed.
Break the milk chocolate into squares before placing it into a microwave safe bowl. Cook it in the microwave for 30 second spurts (stirring in between each addition) until the chocolate has almost melted. Remove the bowl from the microwave and stir until the chocolate has completely melted.
Add the marshmallow, mini pretzels and caramel easter eggs to the melted chocolate and mix with a large metal spoon until all the ingredients are covered with melted chocolate.
Pour the mixture into the prepared cake tin and use a spoon to gently spread the mixture across the tin.
To decorate, place a few of the mini eggs on top.
Place the cake tin into the fridge for 2 hours, or until the chocolate has set.
Use the overhanging baking paper to carefully remove the rocky road from the cake tin and using a warmed sharp knife, cut into pieces