Begin by melting the white chocolate in a glass bowl over a pan of hot water.
Carefully spoon the white chocolate into the skeleton mould and place in the fridge to set.
While the white chocolate is setting, cut the glace cherries in half and crush the digestive discuits before putting in a large mixing bowl with the mini marshmallows.
Break the dark and milk chocolate into cubes and place in the glass bowl, again over a pan of hot water, along with the butter (cubed) and the golden syrup.
Let the hot water melt the chocolate, butter and sugar until a thick glossy mixture has formed.
Pour this over the digestive biscuits, cherries and marshmallows.
Fold the mix until everything is fully combined.
Line a 9 inch rectangular tin with grease proof paper and pour the rocky road mix into the tin.
Place on the side and allow to cool for 10 -15 minutes until it is just soft and sticky to touch.
Take the skeleton mould out of the fridge and begin assembling the skeleton bones on the top of the rocky road.
Make sure they are pushed into the soft chocolate slightly.
Place in the fridge for roughly an hour and a half to two hours or until the chocolate has set firm.
Cut the rocky road into 8 large pieces of 16 smaller pieces before serving!