Peppermint Cream Rocky Horror Road

Happy Halloween!

You might have gathered that I’m slightly obsessed with rocky road. It’s my favourite and I love thinking up new versions. This spooky rocky horror road is packed with crunchy oreos, milk chocolate, fluffy marshmallows and peppermint creams. Too good for the trick or treaters!

Ingredients

100g milk chocolate

120g peppermint creams – chopped into quarters

75g mini marshmallows

80g golden syrup

200g oreos

135g butter

Method

Line an 18×18 inch tin with greaseproof paper

Bash up your oreos so they are in fragments rather than crumbs. I do this by putting them in wax wrap and hitting them with a rolling pin.

Add your butter, golden syrup and milk chocolate to a pan and melt over a low heat. Allow to cool for 5 minutes or so.

Now add the oreos, marshmallows and lastly the peppermint cream quarters.

Mix to combine and transfer into your lined tin.

Cool in the fridge for a few hours but preferably overnight.

Cut into whatever size pieces you desire.

Tip: This variety is best served straight from the fridge


Pumpkin Spice Halloween Cake Pops

Perfect for trick or treat. Filled with pumpkin spice cake and buttercream or pickled onions the choice is yours haha!

Thank you to my girls for their input and assistance with this one.

Makes 16 cake pops

Ingredients

For the sponge

125g butter

125g self raising flour

125g caster sugar

1 teaspoon vanilla extract

2 eggs

2 tablespoons milk

1 teaspoon baking powder

1 teaspoon pumpkin spice

Buttercream

110g icing sugar

50g butter

Half teaspoon vanilla extract

Drop or 2 of cold water to mix

Decor

150g white chocolate

Black writing icing in a tube

Method

Preheat oven to 180c / 160c fan

Line and grease an 8 inch cake tin.

Add all ingredients for the sponge to a large mixing bowl and whisk until fully combined and you have a smooth and creamy consistency.

Spoon into your cake tin and bake in the centre of the oven for approx 25 minutes until lightly golden and springy to the touch.

Meanwhile mix up the buttercream in a separate large bowl.

When the cake is baked remove from oven and allow to stand in the tin for 5 minutes or so, then transfer to a wire rack to fully cool.

Snap the cake into pieces, add to your bowl of buttercream and mix together. Roll into balls ( a bit smaller than a golf ball), pop in a stick and leave to set in the fridge for an hour.

Remove from fridge, melt your white chocolate and dip each cake pop in to fully coat.

Once the chocolate coating is completely dry draw on your ghoul faces with the tube of black icing.

Tip: If you don’t have cake pop sticks just use straws.