Halloween rocky road

Name: Halloween rocky road
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 16
Ingredients: ½ tbsp sunflower oil, plus extra for greasing; 100 g unsalted butter, cubed; 1 tbsp golden syrup; 300 g milk chocolate, broken into pieces; 150 g dark chocolate, broken into pieces; 30 g popcorn maize; 80 g jelly sweets, such as Teeth & Lips and Fizzy Watermelon Slices, plus extra, if giving as gifts; 50 g Essential Mini Pink & White Marshmallows; 16 large chocolate buttons; 1 tbsp milk chocolate chips; Edible eyes, to decorate; White writing icing, to decorate; Strawberry laces, to decorate

This fun and delicious Halloween recipe is great for making and enjoying together as a family. Plus, it's perfect for parties and delighting trick-or-treaters.

4 out of 5 stars(1) Rate this recipe

Serves16
CourseCake
Prepare20 mins
Cook5 mins
Total time25 mins
Plus25 minutes, plus chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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, to decorate
White writing icing, to decorate
Strawberry laces, to decorate

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.
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.
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).
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.