This Halloween rocky road is very easy to make and perfect for a spooky Halloween themed party or trick or treaters! A no bake chocolate treat filled with chocolate, crushed biscuits, mini marshmallows and Halloween candy!
I have always been a big fan of Halloween. Horror movies, scary stories and anything creepy is generally my thing. Except for spiders. I hate spiders (visibly shudders at the thought of them!)
When my boys were younger I used to love taking them out trick or treating – or “guising” as we call it in Scotland. I used to look forward to it as much as Christmas.
Now my boys are in their teenage years, they are way too cool to celebrate Halloween with their Mum (and my little man is just a bit too little to appreciate it right now), but that doesn’t mean to say I can’t and won’t join in the festivities by making a few spooky themed treats. I happily admit it, I’m a big kid!
Just like my spooky spider cookies (yes I know I said I hate spiders but look at how cute those cookies are!) this Halloween rocky road is very quick and easy to put together – it’s ideal if you don’t have much time on your hands.
ingredients you’ll need to make halloween rocky road
Ingredient amounts and detailed instructions are in the recipe card at the bottom of the post.
- Milk or Dark Chocolate – I prefer to use all milk chocolate for this recipe, but you can use half milk/half dark if you like. I’m not sure I’d recommend using all dark – it would probably be a little too rich.
- Biscuits/cookies – I use plain biscuits such as digestives or rich teas, but you could also use ginger nuts, Oreos or Bourbon biscuits. Rocky road is a great thing to use up any half packets of biscuits lying in the cupboard.
- Golden Syrup
- Mini Marshmallows
- Halloween sweets/candy – I used jelly (gummy) worms, skeleton faces, candy eyes and some really cute “wizard” sprinkles I found in Lakeland to decorate my rocky road, but feel free to use whatever Halloween sweets you can find. Anything goes!
how to make it
Step one – Melt the butter, golden syrup and chocolate in a large saucepan over a low heat, stirring occasionally. Don’t allow the mixture to get too hot or the chocolate might seize and turn grainy. If I think this might be happening, I take the pan off the heat and stir well for a couple of minutes.
Step two – Once the mixture has melted down, stir in the crushed biscuits and mini marshmallows.
Step three – Spoon the mixture into a greased and lined 20x20cm square baking tin. Using the back of a large spoon, press everything down as evenly as you can, making sure you get into all the corners.
Step four- Pop the tin in the fridge while you melt the chocolate for the topping. You can do this either in the microwave or in a heatproof bowl set over a pan of barely simmering water.
Step five – Pour the melted chocolate over the rocky road, tilting the pan so the chocolate runs into the corners.
Step six – Time for the really fun part! Add your Halloween sweets and sprinkles while the chocolate is still warm.
TIP – When you’re decorating the rocky road, it’s a good idea to visualize how the rocky road will look once it’s cut. That will give you a better idea of where to arrange the sweets. It will also make it easier to cut!
- Rocky road is a great no bake recipe to get children involved with – let them get creative with the decoration!
- Rocky road bars need time to set in the fridge – it usually takes a couple of hours at least.
- When cutting the rocky road, use a large sharp knife and press right down in one go, rather than cutting with a sawing action which will just make a mess.
- When you’re melting the chocolate, butter and syrup together, don’t allow the mixture to get too hot. If it looks like it might boil, remove from the heat immediately and leave it for a few minutes. The remaining heat will melt everything down.
Rocky road will keep in an airtight box or tin for about 5 days. If your kitchen is a warm place, it’s a good idea to store the rocky road in the fridge so it doesn’t get sticky or too soft.
More spooky halloween baking inspiration
- 350g milk chocolate, or 150g each milk and dark chocolate
- 2 tbsp golden syrup
- 125g butter
- 200g digestive or rich tea biscuits
- 150g mini marshallows
- For the topping:
- 150g milk chocolate
- Selection of Halloween sprinkles, edible eyes, skull sweets and gummy worms
- Grease and line a 20x20cm square tin with baking parchment.
- Melt the chocolate, golden syrup and butter together in a large pan over a low heat. Take off the heat once melted and stir until smooth.
- Tip in the crushed biscuits and marshmallows and stir quickly to mix.
- Pour this mixture into the lined tin and using a spoon, press it down firmly, making sure you get into all of the corners. Place in the fridge while you melt the chocolate for the top.
- Melt the chocolate for the topping in the microwave or in a heatproof bowl set over a pan of barely simmering water.
- Remove the tin from the fridge, pour the melted chocolate over the top and top with your choice of Halloween candy and sprinkles. Place the tin back in the fridge for about 2 hours or until set before cutting into squares.
Rocky road will keep in an airtight tin for up to five days.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 440Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 160mgCarbohydrates: 48gFiber: 2gSugar: 35gProtein: 5g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.