Gingerbread Rocky Road Recipe
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Rocky Road is a go-to treat in our house. So easy to make, and with store cupboard ingredients that we always have to hand. It’s something we make so often that when we had leftover gingerbread from Christmas it felt only right to make a Gingerbread Rocky Road – and it was delicious!
What do you use to make gingerbread rocky road?
With our Gingerbread Rocky Road we used leftover gingerbread men. You could also use homemade gingerbread men or any type of Christmas gingerbread biscuits. You could even use ginger nuts like we did with our gingerbread fudge recipe for a less traditional variation.
With this Christmas rocky road recipe we kept the other ingredients the same – mini marshmallows, glace cherries and melted chocolate mixed with butter and golden syrup. But, for a more festive twist you could use dried cranberries instead of the cherries which I think would work really well.
Make sure you line the cake tin you’re using. We always use a brownie pan and make sure we line it fully with parchment paper so that it doesn’t stick. There’s nothing worse than having a sweet treat left stuck to the tin!
If you’re looking for more recipes to try here’s our Mince Pie Rocky Road, Creme Egg Rocky Road and Mini Egg Rocky Road. You can see all our recipes to date here.
Here’s our tasty Gingerbread Rocky Road recipe:
Ingredients:
- 400g milk chocolate
- 125g unsalted butter or margarine
- 45ml golden syrup
- 200g gingerbread biscuits, broken into pieces
- 50g mini marshmallows
- 100g glace cherries
To decorate:
Recipe:
- Break up the chocolate and put it in a large bowl with the butter and golden syrup.
- Melt chocolate mixture using the heatproof bowl over a pan of simmering water on a low heat or in the microwave using short blasts and stirring regularly.
- Once melted, leave to cool slightly for 5-10 minutes.
- In a separate bowl, mix the gingerbread pieces, marshmallows and glace cherries.
- Pour in the melted chocolate and stir well.
- Pour the chocolate mixture into a lined cake tin or brownie pan and top with the mini gingerbread men
- Put in the fridge to set for at least 4 hours.
- Slice and serve.
If you’d like to print or pin the Gingerbread Rocky Road recipe for later you can do so below. Enjoy!
Gingerbread Rocky Road
Ingredients
- 400 g milk chocolate
- 125 g unsalted butter or margarine
- 45 ml golden syrup
- 200 g gingerbread biscuits broken into pieces
- 50 g mini marshmallows
- 100 g glace cherries
To decorate:
- 60 g mini gingerbread men
Instructions
- Break up the chocolate and put it in a large bowl with the butter and golden syrup.
- Melt chocolate mixture using the heatproof bowl over a pan of simmering water on a low heat or in the microwave using short blasts and stirring regularly.
- Once melted, leave to cool slightly for 5-10 minutes.
- In a separate bowl, mix the gingerbread pieces, marshmallows and glace cherries.
- Pour in the melted chocolate and stir well.
- Pour the chocolate mixture into a lined cake tin or brownie pan and top with the mini gingerbread men
- Put in the fridge to set for at least 4 hours.
- Slice and serve.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
