Spooky Rocky Road – a delicious and easy to make Halloween treat packed with crunchy biscuits, Smarties, marshmallows and lots of chocolate. There’s an option to make it taste like Chocolate Orange too!
Earlier this year my Creme Egg Rocky Road went a little crazy on Facebook with over 5 million video views in just a few days. However, with success comes lots of feedback and one comment that popped up A LOT was “ooh this looks good but make it without the raisins and cherries”. Now personally I like a little fruitiness in my rocky road, but I thought I’d listen to you all and make a new version which leaves these out.
I decided to replace the fruity bits with Smarties (as I wanted to use orange ones to decorate the top so I thought I might as well mix the others in) which I think work really well as they add a slightly different crunch to what you get from the biscuits. I also added a little orange extract (again inspired by the orange smarties) which makes the whole thing taste like chocolate orange (which is one of my favourite things 🙂 ).
Spooky Rocky Road
- 60 g white chocolate
- 250 g milk chocolate
- 120 g dark chocolate
- A few dark or milk chocolate chips
- 140 g butter
- 4 tbsp golden syrup
- 150 g rich tea biscuits
- 50 g mini marshmallows - these are best popped into the freezer for a couple of hours before using them in this recipe
- 100 g Smarties
- ¼ tsp orange extract - optional – this gives it a lovely chocolate orange flavour
- Start by making the spooky shapes to top your rocky road. Melt your white chocolate (60g). Line a tray or large plate with greaseproof paper. Put your melted chocolate into a small piping bag and cut a small hole in the bottom. Pipe a few cobwebs and ghost shapes (take a look at the video to see how I’ve made mine). Use the chocolate chips to make eyes and a mouth on each of the ghosts. Put your spooky shapes into the fridge to set while you prepare the rest of your rocky road.
- Melt in a pan on very low heat the milk chocolate (250g), dark chocolate (120g), butter (140g) and golden syrup (4 tbsp), stirring regularly to ensure it doesn’t burn.
- Once the chocolate has melted, set aside 150ml to be used later. Leave the rest in the pan but turn off the heat.
- Crush the rich tea biscuits (150g) into small pieces and fold into the chocolate mixture in the pan.
- Take your smarties (100g), remove the orange ones and fold the rest into the chocolate mixture.
- Mix in the marshmallows (50g).
- Lay out baking parchment onto a tray (20cmx26cm) and spoon the mixture onto it. Press down firmly on the mixture to compress it, so it forms an even layer.
- Pour the 150ml of melted chocolate, which you set aside earlier, evenly across the top of the mixture. The idea is to fill in any gaps with it, and create a slightly smoother top surface. The liquid should only just cover the surface, so you may need to spread it with a spoon or spatula to distribute it evenly.
- Decorate the top with your spooky white chocolate shapes (as the chocolate you poured over the top is still a little warm these shapes with melt a little and stick to the top) and the orange smarties.
- Finally, put it in the fridge to set. It will be ready to eat in about two hours, although I prefer to leave overnight.
- Once set, cut it into squares and serve.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Tree Nut-Free
- Sulphur Dioxide & Sulphite-Free