This Halloween rocky road is quick and easy to make and perfect for kids' parties. It's packed full of mini marshmallows, Halloween Oreos and chewy colourful sweets for a burst of flavour and crunch in every bite.
I've been having so much fun experimenting with spooky desserts this month, and these spooky Halloween Rocky Road squares are definitely one of my new favourites!
This is super easy to throw together last minute and great for getting the kids involved. We had so much fun making it and my guests ate it all up within an hour!
If you're ready to get started, keep reading for my top tips, storage and troubleshooting notes, step-by-step photos and more. If you'd prefer the shorter, bullet-pointed version of the recipe, you can jump straight to the recipe card at the end of the post. Enjoy!
Grab the following ingredients
Here's a quick list of everything you need to make this recipe...
- Dark chocolate: Make sure to use 50-60% cocoa dark chocolate for this particular recipe as it doesn't work well with milk chocolate (trust me, I am speaking from experience!). I have a separate milk chocolate rocky road recipe if you'd prefer to use milk chocolate for the base.
- Butter: For flavour and texture. Salted is best as it cuts through the sweetness a little.
- Golden syrup: This adds extra sweetness to the rocky road and makes it a bit easier to cut into after it's set.
- Halloween Oreos: I'm pleased to report that we can now get Halloween Oreos in the UK so if you've been wanting to try them, now's the time! If you can't get hold of them, feel free to use regular Oreos or any other kind of Halloween-themed biscuits.
- Digestive biscuits: Because you just can't have rocky road without digestives!
- Mini marshmallows: I used multicoloured mini marshmallows from Asda but any are fine.
- Chewy Halloween sweets: This is the first time I've used chewy sweets in my rocky road and I can't believe I waited this long to do it! It might sound weird but they taste SO nice paired with the chocolate and biscuits. I used Moam Halloween pinballs but some other ideas are Skittles, gummy snakes, or foam skulls.
- Halloween sprinkles: I used Cake Decor's Spooky Mix sprinkles and edible eyes to top my spooky rocky road. There are plenty of other options in the supermarkets these days so feel free to get creative! You could even use my white chocolate ghosts.
Kitchen tools
- 8x8-inch tin: This size of tin will give you 12 squares while still keeping them nice and thick. If you'd like to use a different size of tin, use my cake pan converter tool to adjust the ingredient quantities too. If you're making this spooky rocky road for a party, you can also divide the mixture into cupcake cases.
- Baking paper: To stop the mixture from sticking to the tin. I usually leave a bit hanging over each edge to make lifting it out super easy.
- Saucepan: Or a heatproof bowl, to melt the chocolate, butter and syrup together.
- Mixing bowl: A large one.
- Utensils: A wooden spoon for mixing, a tablespoon for measuring, and a sharp knife for slicing the rocky road after it's set.
How to make Halloween rocky road squares step by step
Step 1: Line an 8x8-inch tin with baking paper. Set it aside for now.
Step 2: To a saucepan, add 300g of dark chocolate, 100g of butter and 3 tablespoons of golden syrup. Place the saucepan over low heat, stirring gently until everything has melted. Alternatively, you can put the ingredients into a heatproof bowl and melt them in the microwave. Just make sure to take it out and give it a stir every 30 seconds or so to prevent burning or seizing.
Step 3: Once the mixture has been melted, set it aside to cool for about 5 minutes. This will help to prevent it from melting the other ingredients.
Step 4: Add 1 pack of Halloween Oreos to a bowl along with 70g of Digestive biscuits. Use your hands or the end of a rolling pin to crush them into rough chunks.
Step 5: Now add 80g of mini marshmallows to the bowl, along with a large handful of gummy Halloween sweets. Mix everything together to combine.
Step 6: Pour the melted chocolate mixture into the bowl and mix well until all of the dry ingredients are evenly coated.
Step 7: Transfer the mixture to your lined tin and press it down into place. Top with edible eyes and your favourite Halloween sprinkles. Then pop it into the fridge for 3 hours to set.
Step 8: Once it's set, remove your rocky road from the fridge, cut it into squares and enjoy! I usually cut mine into 16 squares but you can cut the squares in half to make 32 triangles if you have more guests.
Top tips and substitutions
- If you're having trouble cutting the rocky road, use a warm knife. You can warm your knife up by running it under boiling water and then drying it thoroughly immediately before cutting.
- Halloween Oreos can be substituted for any other colourful biscuits/cookies or original Oreos.
- If you'd like to use milk chocolate instead of dark chocolate, keep the amount of chocolate the same but increase the butter to 200g and the golden syrup to 6 tablespoons.
Storage and troubleshooting FAQs
It keeps well in an airtight container for up to 2 weeks. You can store it in an airtight container in the fridge or in a cool, dry place like the kitchen cupboard.
Yes, it can be frozen for up to 3 months. Either pop the squares into an airtight container or freeze them on a baking tray until solid then transfer them to a freezer bag. To defrost, either let them sit in the fridge overnight or put them on a plate at room temperature for an hour or so. Do not refreeze.
This is likely down to using the wrong type of chocolate or using too high a heat. For best results, use dark chocolate with 50-60% cocoa content and melt it very slowly over low heat on the stove.
More Halloween desserts
- Disney Halloween cookies
- Cookie Monster cinnamon rolls
- Spooky chocolate bark
- Halloween shortbread
- Spider web muffins
- Mummy puff pastries
- Halloween Oreo brownies
I hope you like my Halloween rocky road! If you make it at home, please leave a rating and/or comment below to let me know what you think. Enjoy!
Halloween Rocky Road
Ingredients
- 300 g Dark chocolate 50-60% cocoa (10.5oz)
- 100 g Butter (7 tablespoons)
- 3 Tablespoons Golden syrup (or honey)
- 154 g Halloween Oreos (5.4oz)
- 70 g Digestive biscuits (2.5oz)
- 80 g Mini marshmallows (1+½ cups)
- Large Handful Halloween gummy sweets (I used Moam Halloween pinballs)
To top:
- Halloween cake sprinkles
- Edible eyes
Instructions
- Line an 8x8-inch tin with baking paper.
- Melt the chocolate, butter and golden syrup together in a saucepan then set aside to cool for 5 minutes.
- Crush the Oreos and digestive biscuits into medium-sized chunks then add them to a large bowl along with the mini marshmallows and Halloween sweets. Mix to combine.
- Pour the chocolate mixture into the bowl and mix well until everything is evenly coated. Transfer the mixture to your lined tin and press it down firmly into place.
- Top with edible eyes and Halloween sprinkles, while the mixture is still wet.
- Refrigerate your rocky road for 3 hours then cut into squares and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 2 weeks.
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