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Gingerbread Rocky Road Sliced

Gingerbread Rocky Road Recipe

Get into the festive spirit with this scrumptious Gingerbread Rocky Road. Created with gingerbread men cookies, dried cranberries, almonds, coconut, and marshmallows. Coated in creamy melted milk chocolate.
Course Dessert, Slice, Snack
Cuisine Australian
Keyword Christmas, dark chocolate, quick, Rocky Road
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 3 hours
Servings 20 squares
Calories 249kcal


  • 200g gingerbread men cookies, broken into pieces use this homemade recipe or use store-bought
  • 600g plain milk chocolate block, broken into squares
  • 2/3 cup dried cranberries
  • 1/2 cup shredded coconut
  • 1/2 cup natural almonds, roughly chopped
  • 2 heaping cups regular/large marshmallows, chopped in half


  • Line a 10-inch x 6-inch (27cm x 17cm) rectangle/slice baking pan with parchment paper, set aside.
  • Break up gingerbread cookies into medium-large pieces, refer to process images in post for a visual.
  • Prepare a double boiler by placing a heat-proof mixing bowl over a small sized pot half filled up with water. Place over a low-medium heat on the stove top and bring water to a simmer.
  • Add broken-up milk chocolate to the bowl.
  • Gently melt over low-medium heat, stirring occasionally until completely melted and smooth. Ensure the base of the bowl doesn't touch the water.
  • Once chocolate is melted, remove from heat.
  • Add cranberries, coconut, and chopped almonds. Mix until well coated in the chocolate.
  • Add broken-up gingerbread men cookies and halved marshmallows. Stir through until completely coated in the chocolate.
  • Pour into lined pan, spreading out evenly.
  • Transfer to the refrigerator and chill for 2-3 hours or until completely set.
  • Remove from fridge and lift rocky road out from the pan and place on a chopping board. Let it sit for 10 minutes for the chocolate to soften slightly, making it easier to slice.
  • Take a sharp knife and cut into long slices then into squares.
  • Serve and enjoy!


Break chocolate block into squares so it melts faster by using the indent lines of the block to break it apart or roughly chop it if you cannot break it into squares.
Substitute dried cranberries for glacé cherries, raisins or sultanas.
Substitute shredded coconut for desiccated coconut but shredded coconut is highly recommended for texture.
Make homemade gingerbread men cookies with this recipe or use store-bought cookies, just make sure to use 200 grams worth.
Break gingerbread cookies into medium/large pieces, refer to process images in post for a visual.
Use scissors to cut the marshmallows in half and let them fall straight into the bowl to make this process faster.
Store in an airtight container, refrigerated, for up to 1 week - 10 days. Before enjoying a slice from the fridge, allow it to sit at room temperature for 5-10 minutes so it’s not too hard to bite into.
Freeze long slices or squares in an airtight container with layers of either cling film or parchment paper between the slices/squares to prevent them from sticking. Freeze for up to 1 month. Freeze the entire block of the rocky road that's already set after being in the refrigerator by removing it from the pan and wrapping it tightly in a double layer of cling film, leaving it on the parchment paper. Place in an airtight container in the freezer and freeze for up to 1 month.
Defrost slices/squares or entire block by placing the container with the rocky road still inside in the fridge overnight to thaw. Then place on the kitchen counter for a few hours until softened enough to slice and eat.


Calories: 249kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 64mg | Potassium: 131mg | Fiber: 3g | Sugar: 21g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg