Halloween is just around the corner and I think its the perfect time to get your bake on! You can be as creative as you like and make something a little different. This year I decided to put a twist on a classic rocky road, these chocolatey bites are packed with marshmallows, honeycomb and popping candy for a bit of added bite! They also feature orange coloured chocolate on the top, which completes the Halloween look.
The best part is that you can hear the popping candies start to pop whilst you are making the mix, which makes the baking spooky and fun! This is great for both kids and adults and would be great on the table at a Halloween party. Obviously my version is gluten free (as with all my recipes) , but you can easily make them with standard biscuits instead.
- 50g Butter
- 450g Cooking Chocolate (approx 3 bars. I am using Dr Oetker, see HERE)
- 4 Crunchie Bars (or can use any other honeycomb style bar)
- 80g Mashmallows
- 3 Teaspoons popping candy
- 100g Gluten Free Digestive Biscuits (I am using Sainsburys own)
- 150g White Chocolate
- Orange food colouring (or red & yellow combined)
- Melt half the chocolate (225g) in a bowl balanced over a small pan of boiling water.
- In a large bowl put the marshmallows and popping candy, and then crumble in the Crunchie bars (I just did this using my fingers). Then stir in the melted chocolate until the ingredients are fully coated, I like this part because you start to hear the popping candy pop already!
- Pat the mix into the bottom of a grease and lined square baking tin, before crumbling over the top the digestive biscuits and patting everything down with the back of a spoon. Let this mix set in the fridge for half an hour, or 10 minutes in the freezer if you want to speed up the process.
- Using the same bowl that was used to melt the milk chocolate before, melt the other 225g. Pour this over the top of the set mixture in the tin and level out with a spoon or spatula, I find shaking the tin vigorously from side to side helps to even it out. Pop this back in the fridge or freezer to harden up again.
- Clean the bowl used for melting (or just use a different bowl) to put back over the pan of hot water and melt the white chocolate. Due to the cocoa density this is a slightly stiffer consistency when melted so keep stirring while melting to get it as smooth as possible. When the top chocolate layer is set / or nearly set, drizzle some white chocolate over the top… it will be a thicker consistency but it doesnt matter too much if it looks rough, make sure you dont use more than 50% of the chocolate. With the remaining white chocolate add in your food colouring until you get a nice orange colour, at this stage the mixture can get very stiff, so I often use a piping bag and just pipe on the orange chocolate decoration over the top (in a similar fashion to that of the white chocolate, not too neat!).
- Allow to set before slicing and serving.
Last year I made orange chocolate mousse filled ‘pumpkins’ and ghost fairy cakes. Again something for both the adults and the kids. See the recipe for both of those, HERE.
I hope you like this post and have a fabulous Halloween!