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