Halloween rocky road — chocolate and sweet squares
Milk chocolate squares filled with crunchy biscuits, marshmallows and sweets.
Active time15 min
Cooking5 min
Total1 h 45 minResting : 1 h 30 min
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Ingredients
- 125 g unsalted butter
- 300 g milk chocolate
- 100 g plain digestive biscuits
- 200 g Halloween jelly sweets
- 100 g mini white marshmallows
Preparation
Line a twenty-centimetre square tin with baking paper. Break the chocolate into a saucepan and add butter. Heat very gently, stirring until smooth. Transfer to a bowl and cool for 10 minutes.
125 g unsalted butter300 g milk chocolate- square tin
- baking paper
- saucepan
- spatula
- bowl
Break the biscuits into small pieces. Mix into the cooled chocolate with the marshmallows and sweets. Spoon into the tin and press lightly with the back of a spoon. Chill for at least 60 minutes until firm.
100 g plain digestive biscuits200 g Halloween jelly sweets100 g mini white marshmallows- bowl
- spoon
- tin
Take the tin out of the fridge 15 minutes before cutting. Lift out using the baking paper. Cut into small squares with a knife warmed under hot water and wiped dry.
- knife
- board
- cloth
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration