Halloween rocky road

Halloween rocky road

Ingreadient

• 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

Step by step

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.