Line an 8x8-inch baking pan with parchment paper and set aside. If using regular-sized or larger marshmallows, cut them in half using scissors or a knife and set aside.

Prepare a double boiler by placing a heat-proof bowl over a medium-sized pot with about an inch of gently simmering water. Place the chopped white chocolate into the bowl and stir frequently until completely melted and smooth. Remove from over the heat and stir in peanut butter until evenly incorporated. Add graham crackers and marshmallows and fold them in. If the mixture is still warm, let it cool for a few minutes then fold in the mini eggs. If the mixture is too warm then it will melt the chocolate.

Spread the mixture out evenly into the prepared pan and sprinkle a few extra broken graham crackers and chopped mini eggs over top. Place it in the fridge for 2-3 hours until completely set and solid.

Remove from fridge and lift rocky road out from the pan. Slice it into squares and enjoy!