Gingerbread Rocky Road

Easy no bake treat made with dark chocolate, golden syrup and butter. Packed with ginger nuts, gingerbread biscuits, marshmallows and dried cranberries

Course Dessert

Cuisine British

Keyword Rocky Road

Prep Time 30

Setting time 3

Total Time 3 30

Servings

Calories 434kcal

Author thebakingexplorer

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

Metric - US Customary

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.

Nutrition