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This no-bake, Halloween Rocky Road is the perfect treat to whip up for spooky season! With ghoulish marshmallows, jelly snakes and biscuits chunks in a chocolate coating, it’s great for getting creative and for making with kids. This Halloween treat is also gluten free and easy to make dairy free and vegan too.
I absolutely love a classic rocky road recipe but this spooktacular version is my Halloween take on a no-bake treat.
Milk and dark chocolate coat chunks of gluten free biscuits, Halloween sweets and marshmallows for a tasty snack everyone will love.
Halloween baking is always so much fun and a great activity for rainy school holidays with the kids. You can really get creative with how you ‘spook’ these up!
Having a night in making Halloween rocky roads is a great alternative to trick or treating, and they’re also fantastic homemade treats to hand out at the door!
I made my Halloween rocky road recipe with gluten free digestive biscuits and made sure all the Halloween candy I used was gluten free.
But if you need to, you can also use a few simple swaps to make this spooky rocky road both dairy free and vegan as well.
And if you’re a seasonal rocky road fan, make sure you try my Mini Egg Rocky Road recipe when Easter comes back around!
Ingredients
There’s a printable recipe card for this easy Halloween rocky road recipe below. But for the shopping list you will need…
- Chocolate: I used a 2:1 ration of milk and dark chocolate, but you could use either or. Some chocolate has a ‘may contain’ warning so always pick one which is gluten free. I use the Dr Oetker baking chocolate.
- Butter: This helps to set the rocky roads in the fridge without them breaking your teeth! See the FAQs below for vegan/dairy free alternatives.
- Golden Syrup: Find this in the baking aisle in the UK. In the US, the closest alternative is a light treacle or corn syrup.
- Mini Marshmallows: These are usually gluten free but always double check the pack.
- Gluten Free Digestive Biscuits: You can find these in most UK free from aisles. Feel free to use other gluten free biscuits like shortbread or ginger crunches.
- Gluten Free Halloween Candy: Not all Halloween candy is gluten free but you can find a good selection in shops nowadays. In this recipe I used the Sainsbury’s Halloween Marshmallows, The Natural Confectionary Company Jelly Snakes and Sainsbury’s Spooky Sour Spiders.
- Edible Eyes: These aren’t essential but they do add a nice creepy touch! Again, double check these are gluten free before using.
How to make Halloween Rocky Road
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free Halloween rocky road is to make:
Line a 20cm square baking tin with parchment paper and set to one side. I use clothes pegs to hold the paper in place!
Add the gluten free digestive biscuits to a sealable sandwich bag and gently bash with a rolling pin.
You want there to be a combination of everything from biscuit dust to lumps around the size of a 20p piece.
Add the milk chocolate, butter and the golden syrup to a large saucepan and place on a very low heat.
Stirring constantly, heat until completely melted and there are no lumps of chocolate. Remove from the heat.
Add the crushed biscuits, mini marshmallows and some of the Halloween candy (around a handful in total) to the chocolate mix and stir well until completely mixed.
Pour the mixture into a lined 8-inch square baking tin and push firmly down.
Decorate the top of the rocky road with the remaining Halloween candy and edible eyes. Go crazy and get creative with it – anything spooky goes!
Refrigerate for at least 1-2 hours (until solid) before cutting into 8 triangles or 16 smaller squares.
Storing and Freezing
These spooky rocky road slices will easily keep for a week or two in the fridge. Ideally refrigerate them, otherwise they may go soft or melt.
You could also freeze any leftover squares of Halloween rocky roads between sheets of baking paper and defrost at room temperature when needed.
Frequently Asked Questions
Here are some FAQs about this easy Halloween rocky roads. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
To make these Halloween rocky roads gluten free and vegan, swap the butter for a vegan margarine and use dairy free chocolate. You will also need to use vegan marshmallows and check the sweets you are using are gluten, dairy and egg free. Often jelly sweets like gummy worms or spiders will contain gelatine which is not vegan. Also, watch out (geddit!) for the edible eyes as these can often contain egg – as do many baking sprinkles for cakes.
Want to have a go at some more Halloween baking for a spooky night in? Why not try my gluten free Halloween donuts, my Halloween Pumpkin Cupcakes or my Gluten Free Monster Cookies for a fun evening of making treats! You could even add these to your own Halloween Snack Board or have them for dessert after making Jack O’Lantern Stuffed Peppers for dinner.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Halloween Rocky Road {Gluten Free}
Equipment
Ingredients
- 300 g milk chocolate
- 175 g butter
- 2 tbsp golden syrup
- 100 g mini marshmallows
- 160 g gluten free digestive biscuits
To decorate:
- Halloween Candy, (including marshmallows, snakes and spiders)
- Edible Eyes
Instructions
- Add the gluten free digestive biscuits to a sealable sandwich bag and gently bash with a rolling pin – you want there to be a combination of everything from biscuit dust to lumps around the size of a 20p piece.
- Add the milk chocolate, butter and the golden syrup to a large saucepan and place on a very low heat. Stirring constantly, heat until completely melted and there are no lumps of chocolate. Remove from the heat.
- Add the crushed biscuits, mini marshmallows and some of the Halloween candy (around a handful in total) to the chocolate mix and stir well until completely mixed. Pour the mixture into a lined 8-inch square baking tin and push firmly down.
- Decorate the top of the rocky road with the remaining Halloween candy and edible eyes. Go crazy and get creative with it – anything spooky goes!
- Refrigerate for at least 1-2 hours (until solid) before cutting into 8 triangles or 16 smaller squares. Store in the fridge.
Video
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this Halloween rocky road recipe should look.
- Storing and Freezing: Check out the post above this recipe card for more information on how to store these rocky roads.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Halloween Rocky Road!
Nutrition
More gluten free Halloween treats
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