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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Save time by using ready-popped or microwave popcorn.
Typical values per serving when made using specific products in recipe
Energy | 1,140kJ/ 274kcals |
|---|---|
Fat | 19g |
Saturated Fat | 11g |
Carbohydrates | 20g |
Sugars | 17g |
Fibre | 2.4g |
Protein | 3.4g |
Salt | 0.1g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
