Squeamish squares

Squeamish squares

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(4 ratings)

Prep: 10 mins Cook: 10 mins Plus chilling


Makes 16 squares or 32 bite-size chunks
These will be a big hit at Halloween – sticky, crunchy and chewy in one bite

Nutrition and extra info

Nutrition: per serving

  • kcal197
  • fat10g
  • saturates6g
  • carbs26g
  • sugars17g
  • fibre1g
  • protein2g
  • salt0.15g
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  • 150g dark chocolate, broken into pieces (70% cocoa solids is good)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g unsalted butter
  • 4 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 100g Rice Krispies cereal
  • 50g dried blueberry



    Blueberries are one of the few edibles native to North America and credited with being…

  • 50g dried cranberry


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 100g mini marshmallow
  • 50g white chocolate, broken into pieces
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • jelly snakes and bugs, to decorate


  1. Line a 20cm square tin with baking parchment or cling film. Place the dark chocolate, butter and golden syrup in a pan over a low heat and stir until melted.

  2. Put the Rice Krispies in a large bowl and mix in the blueberries, cranberries and marshmallows. Stir in the melted chocolate mixture until everything is well-coated. Spoon the mixture into the tin and spread out evenly. Chill in the fridge for an hour until set (or make the day before and chill overnight).

  3. Remove from tin and peel away paper or cling film. Using a sharp knife, cut into 16 squares or 32 bite-size pieces. Melt the white chocolate in a small bowl over a pan of barely-simmering water, or in the microwave on High for 1 min, stirring half way. Using a teaspoon, drizzle the white chocolate over the squares. Scatter with the jelly sweets, then allow to set before piling onto a serving plate. Keep in an airtight container for up to 2 days.

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Comments, questions and tips

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31st Dec, 2013
This recipe has gone down a treat, and my 9 year loves making them.
22nd Sep, 2013
Did this last year huge success. Another big batch this year. This is a keeper - my boys loved it and hubby took his in pack up box.
22nd Sep, 2013
Did these last year but I put mine in paper moulds. Doing loads more this year as the boys loved them - hubby took his in pack up. This one is a keeper for the generations
31st Oct, 2012
Oops! forgot to rate!
31st Oct, 2012
I made these with my 4 year old for supper with friends yesterday. I used milk chocolate instead of dark (topping up to the correct quantity with milk buttons!!) We also swopped the blueberries for diced, dried apricots. They went down a treat with children & adults alike! Will certainly make again!
Rowena Wilkes's picture
Rowena Wilkes
13th Apr, 2012
Really love these. The children had far too many easter eggs so I melted them and made these therefore didnt use dark choc. I used about 180g choc and 150g coco-pops. I didnt have any blueberries so used 75g cranberries instead. Didnt bother adding the jelly sweetts on the top. A real winner. Might try using cherries next time. So quick and easy to make.
13th May, 2011
Fab recipe, goes down well with adults and children alike and literally takes only a couple of minutes to make. A regular for all parties in my house!!
5th Nov, 2010
This Is A Brilliant Recipe Was A Great Success! Very Nice Thankyou For The Recipe :) x
31st Oct, 2010
Very popular even at an adults halloween party!! The marshmallows in the squares made them chewy which was lovely and the dried fruit swelled up in the heat of the chocolate sauce even more yummy.
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