Description
These Halloween Rocky Road Slices are a festive and delicious treat featuring a rich semi-sweet chocolate base loaded with roasted peanuts, mini marshmallows, and chopped Kit Kat bars. Swirled with vibrant candy melts and topped with gummy worms, candy eyes, M&M Ghoul mix, and Halloween sprinkles, these slices are perfect for a spooky celebration. They set with a quick chill in the fridge and make for colorful, indulgent bite-sized snacks.
Ingredients
Scale
Chocolate Base
- 340 g semi-sweet chocolate chips (2¼ cups)
- 170 g butter (¾ cup, 1½ sticks)
- Generous pinch of salt
Additions to the Rocky Road Slices
- 150 g roasted peanuts (about 1¼ cups)
- 75 g mini marshmallows (about 1½ cups; mini pink and orange or vanilla)
- 10 mini Kit Kat bars (or 5 regular bars, chopped)
- 115 g candy melts in each color (about 1 cup; purple, green, or orange—use no more than 2 colors)
Decoration
- Gummy worms (regular or sour)
- M&M candy Ghoul mix
- Candy eyes (small and large)
- Halloween sprinkles
- Extra melted semi-sweet chocolate (for sticking candies)
Instructions
- Prepare Pan: Line an 8 or 9 inch square pan with parchment paper; use 8 inch for thicker slices and 9 inch for thinner slices. Set aside.
- Melt Chocolate Base: In a large bowl, combine butter, semi-sweet chocolate chips, and a pinch of salt. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
- Melt Candy Melts: In separate bowls (if using multiple colors), melt the candy melts in 20 to 30-second intervals in the microwave, stirring until smooth. Set aside.
- Chop Candy Bars: Cut Kit Kat bars into pieces (halving wafers works well). Prepare any other candy bars by chopping to similar sizes.
- Combine Rocky Road Mix: Let the chocolate base cool slightly, then stir in roasted peanuts and chopped candy bars, allowing the candy bar chocolate coating to melt slightly.
- Add Marshmallows: Gently fold in mini marshmallows last to prevent melting into the warm chocolate mixture.
- Assemble in Pan: Pour the rocky road mixture into the prepared pan. Add dollops of melted candy melts on top, and use an offset spatula to swirl colors and evenly distribute the mixture, pressing gently to fill edges.
- Mark Cut Lines: Use a knife tip to lightly score the chocolate surface into 5×5 (25 pieces) or 4×4 (16 pieces) squares to guide cutting and avoid placing decorations on these lines.
- Decorate: While the chocolate is still wet, carefully place gummy worms on the surface, gently pressing to adhere. Fill spaces with M&M Ghoul mix, candy eyes, and Halloween sprinkles, avoiding scored lines.
- Secure Decorations: Use extra melted semi-sweet chocolate to help stick the candies if desired.
- Chill: Refrigerate the pan overnight until fully set.
- Cut and Serve: Remove from fridge the next day, lift the rocky road out by parchment, and cut following the marked lines with a sharp knife warmed in hot water for clean slicing. Store slices in an airtight container in the fridge until serving.
Notes
- Use an 8-inch pan for thicker slices or a 9-inch pan for thinner slices based on preference.
- Allow the chocolate base to cool slightly before adding marshmallows to prevent melting.
- Use a warm knife to cut the rocky road cleanly without cracking.
- Mark slices before decorating to avoid placing candies where cuts will be made.
- Store in airtight container refrigerated to maintain freshness and texture.
- Feel free to substitute other candy bars for customization.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 220
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
