100 g butter
200 g M&S 72% Ecuador dark chocolate, chopped
100 g M&S Fairtrade 46% Cocoa Milk Chocolate, chopped
100 g M&S Salted Caramel and Chocolate Spread
6 Doughlicious Salted Caramel & Dark Chocolate cookies (cooked according to pkt instructions)
80 g dried cranberries
80 g shelled pistachios
M&S Percy Pigs Get Spooky
Colin the Caterpillar Fruity Flavoured Gums
M&S Fruity Gruesome Sweets
Chocolate Eye Balls
Looking for a no-bake treat with a terrifying twist? Why not try this delicious fridge cake combining our Salted Caramel & Dark Chocolate cookies, smooth dark and milk chocolate, juicy cranberries and crunchy pistachios – all decorated with some spooktacular sweeties!
Line a 8 in | 20 cm square tin with cling film (see tip).
Melt the butter, finely chopped chocolates and M&S Salted Caramel and Chocolate Spread in a heatproof bowl set over a pan of barely simmering water, stirring all the time so the mix doesn’t overheat, until completely melted. Carefully remove the bowl from the heat and leave to cool for 5 minutes.
Crumble the cooled Doughlicious Salted Caramel & Dark Chocolate cookies into a bowl, you want to have fairly small pieces but should still have chunks (e.g not breadcrumbs). Add the dried cranberries and pistachios and mix well.
Tip into the chocolate and mix well until completely coated in the melted chocolate mix.
Spoon into the prepared tin in an even layer. Press down firmly with the back of a spoon. Smooth over the top.
Decorate with Halloween Percy Pigs and your choice of M&S Halloween sweets.
Chill in the fridge for 4 hours – or until set.
The best way to cut this is with a sharp knife that has been dipped in hot water and then wiped dry. The heat of the knife will glide through. You can also make this in a 7 in | 18 cm for deeper squares.