I must confess, I’m not really bothered by Halloween. It means we’re a step closer to Christmas, but that’s where my enthusiasm for it ends if I’m honest. When I was a kid, my parents were of the “It’s an American holiday, you’re not begging for sweets” mindset. Which I don’t think bothered me too much. Then, when Michael was young, he was frankly terrified of the whole thing, so it kinda passed us by.
We do the odd craft or bit of baking because it’s nice to have something different, especially when it’s rainy and horrible and you want to stay wrapped up indoors. And I make sure we’ve got some sweets in, in case any trick or treaters come calling, which they generally don’t, so we eat them all. But, my kids have never asked to get dressed up and go out themselves.
I do, however, as you may have noticed, like food. So, when this time of year comes around, I enjoy finding ways to use Halloween sweets in baking, and this year I’m having a go with some pumpkin recipes, after making a lovely pumpkin pie last year. I’m especially looking forward to a creamy pumpkin and sweet potato soup.
Rocky Road is always a favourite in our house. I love the different textures and flavours all thrown together under a chocolate top. And, even more, I love that you can throw anything into it. When it comes to basic Rocky Road, I like biscuit, cherries, and marshmallows topped with chocolate.
Halloween Rocky Road is a fantastic way to either use up leftover Halloween sweets that you’ve got. Or, to make just to get you in the mood. You could put anything into it. I went for gummy eyeballs, which look yuck but taste fabulous. They’re squishy and kinda fruity and sticky and a bit creamy and a bit gummy. That’s the best way I can describe them. They’re from Asda. I highly recommend something gummy in your Halloween Rocky Road, even if it’s not an eyeball. A few in the mixture and some on top I found worked well. I then added some Halloween sprinkles, which are little orange and black pumpkins and bats. Just because they looked cool.
- 200 g Digestive Biscuits – Broken into Large Chunks
- 50 g Mini Marshmallows
- 50 g Raisins
- 50 g Halloween Gummy Sweets
- 400 g Milk Chocolate
- 50 g Butter
- 2 tbsp Golden Syrup
- Halloween Sprinkles
Grease and line a Square cake tin
Mix the biscuits, marshmallows, raisins and half of the sweets in a large mixing bowl
In a small saucepan, melt together 200g of the chocolate, the butter and the syrup and stir until smooth
Pour this over the biscuit mixture and mix until all coated
Tip this into the cake tin and press down and out into the sides
Rinse the sauce pan, dry and use it to melt the final 200g of chocolate
Pour this over the top of the rocky road and spread evenly
Place in the fridge to cool for a few minutes, before adding the rest of the sweets and some sprinkles
Return to the fridge until the chocolate top is hardened
I use an 8inch tin