Rocky road kill

Serves 12

  • 250 g unsalted butter, plus extra for greasing

  • 400 g dark chocolate (at least 70% cocoa solids)

  • 100 g golden syrup

  • 250 g digestive biscuits

  • 100 g mixed dried cherries and cranberries

  • 100 g shelled walnuts

  • 25 g coconut flakes, plus extra for decorating

  • 1 large handful of marshmallows

  • 2 large meringues

  • 1 handful of chocolate biscuits

  • icing sugar, for dusting

Grease and line a cake tin (roughly 20cm x 25cm). Half-fill a medium pan with boiling water and simmer over a low heat. Place a heatproof bowl over the pan of simmering water and melt the butter, chocolate and golden syrup together, stirring well.



Once the mixture is smooth, wrap the digestive biscuits in a clean tea towel and bash with a rolling pin into rough pieces, then add to the mixture. Add the dried fruit, walnuts, coconut flakes and marshmallows, then break in the meringue, reserving some for later.



Mix everything together until well combined then pour the mixture into the lined tin. Scatter over some coconut flakes, push in a few chocolate biscuits to make tombstones and dot pieces of meringue around the biscuits. Pop in the fridge for at least 2 hours, or until set. Once firm, remove from the fridge, carefully remove from the tin and finish with a dusting of icing sugar. Cut into squares and give out to trick or treaters.

Nutritional Information

Rocky road kill

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Easy and super fun to prepare, get the kids involved in this wicked Halloween treat
Serves 12
15m (plus chilling time)
Super easy
Method

Grease and line a cake tin (roughly 20cm x 25cm). Half-fill a medium pan with boiling water and simmer over a low heat. Place a heatproof bowl over the pan of simmering water and melt the butter, chocolate and golden syrup together, stirring well.

Once the mixture is smooth, wrap the digestive biscuits in a clean tea towel and bash with a rolling pin into rough pieces, then add to the mixture. Add the dried fruit, walnuts, coconut flakes and marshmallows, then break in the meringue, reserving some for later.

Mix everything together until well combined then pour the mixture into the lined tin. Scatter over some coconut flakes, push in a few chocolate biscuits to make tombstones and dot pieces of meringue around the biscuits. Pop in the fridge for at least 2 hours, or until set. Once firm, remove from the fridge, carefully remove from the tin and finish with a dusting of icing sugar. Cut into squares and give out to trick or treaters.

Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here.

Nutritional Information Amount per serving:
  • Calories 584 29%
  • Carbs 56.5g 25%
  • Sugar 42.5g 47%
  • Fat 38.9g 56%
  • Saturates 20g 100%
  • Protein 5.1g 11%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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