Chocolate Monster Mash

A spooky, chocolatey, crunchy Halloween treat!

This is such a fun and easy no-bake Halloween recipe! Packed with gooey caramel chocolate, crispy cereal, a thick layer of delicious milk chocolate and topped with colourful spooky treats. Perfect for Halloween parties, trick-or-treat celebrations or simply enjoying with a cuppa! 🧡

Makes: Approximately 16 squares
Tin size: 9-inch square tin
Prep: 20–25 minutes, plus chilling time

🛒 Ingredients

For the crispy chocolate base:

• 5 Mars Bars (or similar chocolate caramel bars)

• 3 oz (85g) butter

• 3 oz (85g) Rice Krispies

For the chocolate topping:

• 400g good-quality milk chocolate (use a good one!)

• 25g butter

For the spooky decorations:

• I used Marks & Spencer Halloween Hallow Scream Munch

• Or any Halloween chocolates, sweets, edible eyes and treats you fancy! 👀🎃

👩🍳 Method

1. Prepare your tin. Line a 9-inch square baking tin with greaseproof paper.

2. Melt the caramel chocolate. Chop the Mars Bars into small pieces and place in a saucepan with 85g butter. Melt together very slowly over a low heat, stirring gently until combined. Be patient — you don't want the chocolate to burn!

3. Add the crunch. Remove from the heat and stir in the Rice Krispies until everything is evenly coated in the chocolate mixture.

4. Press into the tin. Transfer the mixture into your prepared tin, spreading it evenly and gently pressing it down.

5. Make the chocolate topping. Gently melt the 400g milk chocolate with the remaining 25g butter, stirring until lovely and smooth.

6. Pour and spread. Pour the melted chocolate over the crispy base, smoothing it out to cover the entire surface.

7. Monster Mash time! 👻 While the chocolate is still soft, scatter over your M&S Halloween Hallow Scream Munch, or whatever spooky treats you've chosen. Have fun with it — the messier and more colourful, the better!

8. Chill and slice. Allow the chocolate to firm up in the fridge, but don't let it become completely rock solid before cutting, or the chocolate topping may crack.

9. The finishing touch. Make sure it's at room temperature when slicing into squares, then pop the pieces back into the fridge to firm up again.

🎃 Sarah's Top Tip!

The secret to perfect squares is not cutting the chocolate straight from the fridge when it's rock hard! Let it soften to room temperature first, then use a sharp knife to cut into portions.

And don't worry about making the decorations perfect — it's called Monster Mash for a reason! 👀🧡