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!