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Halloween rocky road
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½ tbsp sunflower oil, plus extra for greasing
100g unsalted butter, cubed
1 tbsp golden syrup
300g milk chocolate, broken into pieces
150g dark chocolate, broken into pieces
30g popcorn maize
80g jelly sweets, such as Teeth & Lips and Fizzy Watermelon Slices, plus extra, if giving as gifts
50g essential Mini Pink & White Marshmallows
16 large chocolate buttons
1 tbsp milk chocolate chips
Edible eyes, white writing icing, and strawberry laces, to decorate
1. Lightly oil a 23cm square, loose-bottomed non-stick cake tin and line with a strip of baking parchment. In a large saucepan and over a low heat, gently melt the butter, syrup and chocolate, stirring until well combined.
2. Meanwhile, heat ½ tbsp oil in a separate, lidded saucepan and add the popcorn kernels. Put the lid on and cook according to packet instructions until all the corn has popped.
3. Take the chocolate pan off the heat and leave to cool for 10 minutes. Stir in the popcorn, sweets and marshmallows. Spoon the mix into the tin, and arrange the chocolate buttons on top adding two small chocolate chips to each button, to make ears. Cool, then cover and chill in the fridge for 3 hours until set (longer is fine).
4. Take the rocky road out of the fridge, remove from the tin and place on a board. Using the writing icing, pipe two dots to secure the eyes and two small fangs. Position the edible eyes and press 1cm lengths of strawberry lace over the fangs for a mouth. Using a large knife, cut into squares.
Save time by using ready-popped or microwave popcorn.
This recipe was first published in October 2020.