Spooktacular Rocky Road

Chewy fudge, fluffy marshmallows, crunchy Lotus Biscoff biscuits and salted pretzels, all coated in chocolate and finished with an orange drizzle and spooky eyes. As combinations go, this one is spooktacular.

16 squares

10 minutes

chilling time 3-4 hours

Ingredients

300g milk chocolate, broken into pieces
100g dark chocolate, broken into pieces
75g unsalted butter
4 tbsp golden syrup
50g Lotus Biscoff biscuits, broken into pieces
100g mini fudge pieces
80g mini marshmallows
60g salted pretzels, roughly broken
To decorate
100g white chocolate
Orange oil-based food colouring suitable for chocolate
Edible spooky eyes
A few extra salted pretzels

Instructions

1. Line a 20cm square tin with baking paper, leaving some overhanging so you can lift the rocky road out easily. 2. Place the milk chocolate, dark chocolate, butter and golden syrup in a heatproof bowl over a pan of barely simmering water. Don’t let the bowl touch the water. Stir gently until melted and smooth, then remove from the heat. 3. Leave to cool for about 10 minutes, until the mixture is still fluid but no longer hot, so it won’t melt the marshmallows or fudge. 4. Add the broken Lotus biscuits, fudge pieces, mini marshmallows and salted pretzels. Gently fold together until everything is coated in chocolate. 5. Spoon into the lined tin and press gently into the corners. Level the top without crushing the pieces, then chill for 30 minutes. 6. Melt the white chocolate in the microwave in 15-second bursts, stirring between each. Stir in a little orange chocolate colouring until you reach your desired shade. 7. Drizzle the orange chocolate over the rocky road. Add the edible eyes and extra pretzels while the drizzle is still wet, using little dots of melted chocolate to secure them where needed. 8. Refrigerate for a further 3 hours, or until completely firm. Lift out of the tin and leave at room temperature for 10–15 minutes before cutting into squares. Tip: Use oil-based colouring made for chocolate—ordinary water-based colouring can make melted chocolate seize.

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