*This post may contain affiliate links. Please see my disclosure for more details!*
Easy and Delicious No-Bake Gingerbread Rocky Road – perfect spiced festive no-bake treat for everyone this Christmas!
It’s now less than a week until Christmas – and I just thought I would throw out one more delicious recipe for you guys if you fancied it. Something incredible easy to makes something you will probably be able to make with the stuff already in your cupboard, and something everyone will love. Gingerbread Rocky Road!
I realise that I have already done a few Rocky Roads that are quite similar to this – but I just couldn’t resist one more. I’ve already done my Gingerbread Millionaires Shortbread, and my Gingerbread Brownies, but these are the easiest of the bunch!
The good thing about Rocky Road is there is no baking involved. My Christmas Rocky Road was a massive hit for the last two years, but I wanted to post a more up-to-date festive rocky road, and seeing as I had an abundance of the little Gingerbread Men I couldn’t resist!
As always, I buy these cute little gingerbread men from the supermarket. Nearly all supermarkets sell mini gingerbread men in the festive time, and I love them! You can easily bake your own to use, but I just love how easy and detailed these little biscuits are!
For the Rocky Road itself, I followed the standard idea of chocolate, butter and syrup. Some people give me weird comments by saying “how can you add in more sugar with the syrup too” but honestly once you have tried this method you will adore it.
The butter and syrup make the rocky road easier to cut, and also make it taste incredible amazing. I use a mix of milk and dark chocolate, but you can use all of one, or the other. The only real rule is not to use white chocolate, as it won’t mix well with the Syrup/Butter.
I used ginger nut biscuits, gingerbread men, marshmallows, large marshmallows and come raisins in this one – but you can adapt to how you please. I didn’t even intend to use larger marshmallows, but I’d ran out of mini ones… and I ended up loving it.
I added in a little spice to the chocolate mixture too, but again this is optional. I just thought it would give it a little kick when it needed it – but leave it out if you don’t fancy it being as festive as I do! I get that spice isn’t everyones thing, even if it’s sweet!
This sort of recipe is the easiest thing to make if you suddenly realise you need a sweet snack for Christmas, or you are going round a friend or family members house and you haven’t made anything yet. Whack it together, leave a couple hours to set, and done!
Make it in a traybake like I have, or make a festive gingerbread version of my Rocky Road Christmas Pudding – the possibilities are endless. ENJOY!
Gingerbread Rocky Road!
- 200 g Milk Chocolate
- 200 g Dark Chocolate
- 125 g Unsalted Butter
- 125 g Golden Syrup
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Cinnamon
- 200 g Ginger Nuts
- 200 g Gingerbread Men
- 150 g Mini Marshmallows
- 50 g Marshmallows
- 100 g Raisins
- 100 g Gingerbread Matchmakers
- Line a 9x9" Square Tin with Parchment Paper and leave to the side.
- Prep your different bits and bobs going into the Rocky Road - I left some gingerbread men for the topping spare, but put my Marshmallows, and Raisins into a large bowl, and broke my Matchmakers, Ginger Nuts, and Gingerbread Men in and mixed together.
- Chop your chocolate up finely, and leave for now.
- Add your Butter and Syrup to a pan, and heat on a medium heat until the butter has melted fully and the mixture has started to bubble lightly.
- Take the pan off the heat, and add in the chocolate - stir with a spatula until smooth. Add in the spices, and stir again.
- Leave the mixture to cool for a couple of minutes and then pour into the bowl with all the goodies.
- Stir well, and the pour the mixture into the tin.
- I then added on my other few gingerbread men, and sprinkled on some crumbs - and left it to set.
- Once set, cut up and enjoy!
- I bought these particular gingerbread men from Sainsburys, but most supermarkets sell them in the festive aisle.
- You can obviously adapt and change this to include what bits you prefer!
- I wouldn't recommend using all large marshmallows as it would be too lumpy - mainly mini is best.
- This will last in the fridge for a week or so, but eventually the biscuits will go softer... it's not the end of the world.
Find my other Recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.