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Gingerbread rocky road recipe
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Prep Time:
285 minutes
Cook Time:
15 minutes
Total Time:
300 minutes
Festive gingerbread rocky road slice - a delicious holiday twist on a classic favorite!
Ingredients:
  • 1/2 quantity gingerbread dough (see note)
  • 2 x 200g packets milk chocolate, coarsely chopped
  • 2 x 200g packets dark chocolate, coarsely chopped
  • 100g marshmallows, halved
  • 95g (1 cup) flaked almonds, toasted
  • 75g (1/2 cup) dried cranberries
  • 20g (1/3 cup) flaked coconut, toasted
Instructions:
  • Prepare a baking tray lined with baking paper. Roll out the dough to 5mm thickness using a lightly floured rolling pin on a piece of baking paper. Cut the dough into nine 5cm squares and place them on the tray. Chill in the fridge for 15 minutes.
  • Preheat the oven to 180C/160C fan forced. Bake until light golden, 10-12 minutes. Allow to cool on the tray, then coarsely chop.
  • Cover the slice pan with baking paper, ensuring the edges extend beyond the sides.
  • Combine the milk and dark chocolate in a microwave-safe bowl. Microwave on Medium, stirring every minute, until smooth and melted, for 2-3 minutes. Set aside.
  • In a large bowl, mix the gingerbread, marshmallows, almonds, and cranberries. Pour in the melted chocolate and stir until everything is evenly coated. Transfer the mixture into the prepared pan and press it down with the back of a spoon. Sprinkle with coconut and refrigerate for 4 hours until set.
  • Take out the rocky road from the fridge and let it sit for 10 minutes. Use a hot knife to cut it into pieces and then store it in the fridge.

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