This Halloween Spooky Slice will add the finishing touch to your spooky holidays!
Ready to create some fang-tastic treats this Halloween?
If you’re looking for some inspiration then look no further than these Spooky Slices from Wiltshire and Chewtown, with THREE layers of brownie, white chocolate rocky road and thick chocolate!
The candy eyeballs and marshmallow cobwebs add a pretty spook-tacular touch, don’t you think?
Preheat oven to 170°C (fan forced). Line a Wiltshire Easybake square brownie pan with baking paper, ensuring the baking paper rises at least 2cm above the pan (these will be used as handles to pull the slice out of the pan once set).
To make the brownie layer, combine chocolate and butter in a small saucepan and heat over medium low heat, stirring, until melted and smooth. Remove from heat and stir in sugar. Set aside to cool for 2 minutes, then add the eggs and whisk well. Stir in the flour and coconut, then spread into the base of your lined pan and bake for 35-45 minutes. Set aside to cool.
To make the rocky road layer, combine the marshmallows, biscuits, snakes and coconut in a large bowl. Place the white chocolate in a microwave safe bowl and microwave in short bursts on half power, stirring between each burst, until completely melted. Combine the melted white chocolate with the other ingredients and stir well until completely combined. Pour into the brownie pan, on top of the brownie layer and level with an offset spatula. Using a sheet of baking paper, press down on the top of the rocky road layer to ensure it is compact and level. Top evenly with the Cadbury peppermint chocolate squares and set aside in the fridge to set.
Once set, melt the milk chocolate in the microwave using the same method as the white chocolate. Working quickly, spoon a teaspoon full of chocolate over each peppermint chocolate square, then pour the remaining chocolate on top of the slice and tilt the pan to move the chocolate around and ensure the top of the rocky road is covered. Set aside in the fridge to set completely, preferably overnight.
To decorate the top of your slice, remove the slice from the pan and place it on a board. Microwave the marshmallows for 20 seconds until melted, then stir with a spoon to combine. Leave for 30 - 45 seconds. Using just your fingertips, dip both hands in the melted marshmallow then press the fingertips of your hands together and pull them apart to form “cobwebs”. Lay the cobwebs over your slice then repeat with more cobwebs until you are happy with coverage. If marshmallow cobwebs do not form, then the mixture may either be too hot or too cold. Either leave it to sit a little longer or reheat the mixture in the microwave for a few seconds. Top with candy eyeballs and serve!
Ingredients
Directions
Preheat oven to 170°C (fan forced). Line a Wiltshire Easybake square brownie pan with baking paper, ensuring the baking paper rises at least 2cm above the pan (these will be used as handles to pull the slice out of the pan once set).
To make the brownie layer, combine chocolate and butter in a small saucepan and heat over medium low heat, stirring, until melted and smooth. Remove from heat and stir in sugar. Set aside to cool for 2 minutes, then add the eggs and whisk well. Stir in the flour and coconut, then spread into the base of your lined pan and bake for 35-45 minutes. Set aside to cool.
To make the rocky road layer, combine the marshmallows, biscuits, snakes and coconut in a large bowl. Place the white chocolate in a microwave safe bowl and microwave in short bursts on half power, stirring between each burst, until completely melted. Combine the melted white chocolate with the other ingredients and stir well until completely combined. Pour into the brownie pan, on top of the brownie layer and level with an offset spatula. Using a sheet of baking paper, press down on the top of the rocky road layer to ensure it is compact and level. Top evenly with the Cadbury peppermint chocolate squares and set aside in the fridge to set.
Once set, melt the milk chocolate in the microwave using the same method as the white chocolate. Working quickly, spoon a teaspoon full of chocolate over each peppermint chocolate square, then pour the remaining chocolate on top of the slice and tilt the pan to move the chocolate around and ensure the top of the rocky road is covered. Set aside in the fridge to set completely, preferably overnight.
To decorate the top of your slice, remove the slice from the pan and place it on a board. Microwave the marshmallows for 20 seconds until melted, then stir with a spoon to combine. Leave for 30 - 45 seconds. Using just your fingertips, dip both hands in the melted marshmallow then press the fingertips of your hands together and pull them apart to form “cobwebs”. Lay the cobwebs over your slice then repeat with more cobwebs until you are happy with coverage. If marshmallow cobwebs do not form, then the mixture may either be too hot or too cold. Either leave it to sit a little longer or reheat the mixture in the microwave for a few seconds. Top with candy eyeballs and serve!
Check out these Gluten Free Halloween Cupcakes!
Recipe and Photography credit: Amanda Minchetti/Chewtown
