Gingerbread Rocky Road

I love a gingerbread man, but buy a big packet and after a couple, the texture gets a bit boring. This is my chewier, stodgier take on the same great flavour, with the added extra of shedloads of chocolate and gooey marshmallows. Perfect with a seasonal coffee, or just a good old standard hot chocolate. (Nescafe do an amazing gingerbread latte in their cappuccino style instant sachets range if you’re feeling particularly festive. The plan is to make lots nearer to the big day and share these around as gifts for Christmas šŸ™‚



  • 200g milk chocolate pieces
  • 200g plain chocolate pieces
  • 150g unsalted butter
  • 4 tbsp golden syrup
  • 60g mini marshmallows
  • 60g sultanas
  • 60 glace cherries, halved
  • 200g smashed up ginger nut biscuits
  • 100g pack of mini gingerbread men (I got mine from the Christmas section in tescos, but any will do really, as long as theres enough to make the top look pretty)

Quick, before you start, pop the marshmallows in the freezer! Otherwise when you add them to the melted chocolate they’ll end up as a big, gloopy mess.

  1. Prepare a tin, by lining the bottom with baking paper (you’ll thank yourself later when lifting the finished thing out of the tin)
  2. Melt together the chocolate, butter and golden syrup in a pan, stirring well throughout.
  3. Prepare the sultanas, cherries, mini marshmallows and ginger biscuit pieces, as well as the men for the topping.20181007_112830
  4. Set aside 125 ml of the melted chocolate mixture, leaving the rest in the pan.
  5. Stir the biscuit, mallows, cherries and sultanas to the pan of mixture.
  6. tip into the prepared tin and flatten into the corners with a wooden spoon.20181007_113847.jpg
  7. Spread the remaining chocolatey mixture over the top of the tin and arrange the gingerbread men on top.
  8. Refrigerate for at least 2 hrs before cutting into squares (ideally overnight)






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