This Gingerbread Rocky Road is an easy to make no bake treat! It's a delicious combination of ginger biscuits, mini marshmallows and dried cranberries, coated in a tasty mixture of dark chocolate, butter and golden syrup. On top are mini gingerbread men and some crystalised ginger for an extra punch of flavour. It's great for giving out as a gift, for using up leftover Christmas chocolate or biscuits, or for making any time of the year and scoffing!
Ingredient Tips & Equipment Information
- You can use a baking spread like Stork in rocky road, but I much prefer using butter as I think it tastes better.
- I used all dark chocolate for this rocky road, as it pairs so well with ginger. But, you can use any combination of dark or milk chocolate that you like. Just make sure it reaches the total amount of 500g.
- I use Freedom Marshmallows in all my rocky road as they are vegetarian (they haven't paid me to recommend them, I'm just a fan!). Many marshmallows contain beef or pork gelatine so check the packet if you are serving this rocky road to vegetarians. Freedom marshmallows are available online and in Sainsburys. There are also other gelatine free marshmallow brands like Dandies and Free From Fellows.
- I used a combination of gingernut biscuits and gingerbread men biscuits in this recipe, you could use all gingernuts or all gingerbread men, or any other ginger biscuits.
- Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup or glucose syrup are the closest things to it, however I've not tested this recipe with them. Please note, you will not get the same results if you omit the golden syrup.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Gingerbread Rocky Road
In a large mixing bowl mix together broken up gingernut biscuits, gingerbread men biscuits, dried cranberries and mini marshmallows. In a pan on a low heat, melt together dark chocolate, golden syrup and butter, then let it cool for 5-10 minutes.
Add about ¾ of the melted chocolate mix to the bowl of biscuits and marshmallow, stir together, then pour the mixture into the tin. Cover with the remaining melted chocolate mixture and decorate with mini gingerbread men, crystallised ginger, crushed gingernut and sprinkles.
For the full recipe with measurements, head to the recipe card at the end of this post.
What is the best kind of chocolate to use for rocky road?
Depending on your budget, you can use chocolate callets by Callebaut or supermarket own brand chocolate for this rocky road. Any good quality chocolate will work well and taste delicious. However, I recommend avoiding cooking or baking chocolate.
How should you store rocky road?
Rocky road is best kept in the fridge. It can be stored at room temperature, but it will be much softer in texture and not last as long. Stored in the fridge, rocky road can last up to 3 weeks (well technically… you’ll probably eat it before then!!) It can also be frozen either wrapped individually, or in a tupperware container or freezer bags.
What size tin do you need for this recipe?
I use an 8" (20cm) square tin to make rocky road as I find it produces the perfect thickness when the rocky road is sliced up. If you want to use a 9" (23cm) square tin, I recommend increasing the ingredients by 25% to retain the thickness. Or you can make it with the same amounts for a thinner rocky road.
Who is this recipe suitable for?
You may not know, but most marshmallows contain beef or pork gelatine, which makes them unsuitable for vegetarians. However if you use gelatine free marshmallows like I have, then the recipe will be suitable for vegetarians. My favourite brand is Freedom Mallows, but there are now several gelatine free brands available such as Dandies and Free From Fellows.
Can this recipe be made gluten free?
To make this recipe gluten free, replace the gingernut and gingerbread men biscuits with gluten free alternatives. Please also check the labels of all the ingredients you use to avoid cross contamination, and especially if you are serving to someone with an allergy or intolerance.
Can this recipe be made dairy free or vegan?
Yes! Just swap the butter for a dairy free alternative, and make sure to use a vegan dark chocolate and vegan mini marshmallows. You will also need to check that the biscuits you use are dairy free as some can contain milk, eggs and butter. Please also check the labels of all the ingredients you use to avoid cross contamination, and especially if you are serving to someone with an allergy or intolerance.
How do you cut rocky road?
I use a large sharp knife that is longer in length than the rocky road. Gently but firmly push it through the rocky road. Rocky road slices fairly easily as the addition of butter and golden syrup makes the chocolate soft enough to slice through.
More tips for making the Gingerbread Rocky Road:
- I got the mini gingerbread men biscuits from Tesco.
- The crystallised ginger on top is optional, but does add a fabulous ginger kick!
- I added the white chocolate stars for a festive touch, I got them from Tesco.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Mixing bowls
- Measuring spoons
- 8″ Square tin
- Kitchen scales
- Dark chocolate
- Golden syrup
- Freedom Marshmallows
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More gingerbread recipes...
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- Vegan Gingerbread Trifles
- Vegan Gingerbread Men
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- Gingerbread Bonfire Cake with Salted Caramel Sauce
- Gingerbread Loaf Cake
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Gingerbread Rocky Road
Ingredients
For the rocky road
- 500 g Dark chocolate
- 200 g Butter
- 150 g Golden syrup
- 100 g Mini marshmallows
- 100 g Gingernut biscuits broken up
- 100 g Gingerbread biscuits broken up
- 100 g Dried cranberries
For decoration
- 25 g Crystallised ginger
- 90 g Gingerbread biscuits
- 1 Gingernut biscuit crushed
- Sprinkles optional
Instructions
- Line an 8" square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it
- Prepare a mixing bowl filled with the broken up gingernut biscuits, gingerbread biscuits, dried cranberries and the marshmallows
- Put the butter, dark chocolate and golden syrup in a pan and melt together on a low heat, stirring together as it melts
- Once it's fully melted and combined, take the pan off the heat and let it cool for 5-10 minutes
- Pour about three quarters of the chocolate mixture into the mixing bowl of ginger biscuits, dried cranberries and the marshmallows, and stir to fully coat the fillings with the chocolate mixture
- Pour the whole lot into the lined tin, press it down into a roughly even layer
- Then add the remaining chocolate mixture all over the top, give the tin a gentle shake and few taps on your work surface to remove any air bubbles and make sure all the chocolate falls between any gaps
- Decorate the top with the crystallised ginger, gingerbread men biscuits, crushed gingernut biscuit and if using, the sprinkles
- Put in the fridge overnight, or for 3-4 hours to set
- Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for a softer texture
- If you store the rocky road in an airtight container it can be kept for 1 – 2 weeks, and up to 3 weeks in the fridge. It is best kept in the fridge
Notes
- You can use a baking spread like Stork in rocky road, but I much prefer using butter as I think it tastes better.
- I used all dark chocolate for this rocky road, as it pairs so well with ginger. But, you can use any combination of dark or milk chocolate that you like. Just make sure it reaches the total amount of 500g.
- I use Freedom Marshmallows in all my rocky road as they are vegetarian (they haven't paid me to recommend them, I'm just a fan!). Many marshmallows contain beef or pork gelatine so check the packet if you are serving this rocky road to vegetarians. Freedom marshmallows are available online and in Sainsburys. There are also other gelatine free marshmallow brands like Dandies and Free From Fellows.
- I used a combination of gingernut biscuits and gingerbread men biscuits in this recipe, you could use all gingernuts or all gingerbread men, or any other ginger biscuits.
- Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup or glucose syrup are the closest things to it, however I've not tested this recipe with them. Please note, you will not get the same results if you omit the golden syrup.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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