| | Gingerbread rocky road
Gingerbread rocky road
Gingerbread rocky road 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Line a baking tray with baking paper. Use a lightly floured rolling pin to roll out the dough on a piece of baking paper until 5mm thick. Cut the dough into nine 5cm squares. Place on the lined tray. Place in the fridge for 15 minutes to chill.
  2. Preheat the oven to 180C/160C fan forced. Bake for 10-12 minutes or until light golden. Cool on the tray then coarsely chop.
  3. Line a 16 x 26cm slice pan with baking paper, allowing the sides to overhang.
  4. Place the milk and dark chocolate in a microwave-safe bowl. Microwave on Medium, stirring every minute, for 2-3 minutes or until melted and smooth. Set aside.
  5. Combine the gingerbread, marshmallow, almonds and cranberries in a large bowl. Pour in the melted chocolate. Stir until everything is well coated. Spoon into the prepared pan. Press with the back of a spoon to level. Sprinkle with coconut. Place in the fridge for 4 hours or until firm.
  6. Remove the rocky road from the fridge. Set aside for 10 minutes before using a hot knife to cut into pieces. Store in the fridge.
Time for preparing:
15 min.


  • 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