Gingerbread Rocky Road

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This gingerbread rocky road is the easiest and quickest recipe ever! Just a few simple ingredients and five minutes is all you need to make the most delicious rocky road. Perfect for holiday treats, festive gifts or tea time nibbles. Go on get stuck in!

Stack of gingerbread rocky road on a white plate with a fork by the side
Lou's Recipe Overview

Lou’s recipe overview

SKILL: Beginner

TASTE: Warm and spicy ginger with smooth and creamy chocolate

PROS: Super quick and easy to make

CONS: Absolutely none

Rocky road is one of my all time favourite desserts to make. Not only is it packed full of my favourite sweet treats, it is the most simplest and quickest recipes you can make!

It’s literally a throw-it-all-together and give-it-a-good-mix recipe, and in my book you can’t get any better than that!

If you’re after a deliciously easy recipe, where you don’t have to turn the oven on and the hardest part is waiting for it to set, then you’re going to love this latest rocky road recipe.

Oh and you seriously need to try out the Biscoff and Crunchie versions too; they’re great fun for getting the kids involved as well.

This keep an eye on those ingredients as they can magically disappear… two for me, one for the bowl!

Gingerbread rocky road on a plate topped with chocolate coated pretzels

Ingredients and substitutions

Check out my shopping list for ingredients and equipment

Just like my other rocky road recipes, this gingerbread version is made with simple ingredients. Here’s everything you’ll need to make this sweet treat…

Recommended ingredients


To make the rocky road, switch out the gingerbread for a gluten-free variety; there are plenty available during the holiday period. My family who must have a gluten-free diet, highly recommend the Schar biscuits.

If you’re on a budget, the beauty of rocky road is anything goes! For example if you can’t get Caramilk then switch out for white chocolate instead – you can pick up store own-brand versions really cheaply. Next time you’re shopping see what’s on the shelves and give them a try. You might just come up with the next best rocky road combo ever!

CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.

Equipment you will need

You really don’t need much to make this gingerbread rocky road. These are the exact tools I use in my kitchen…

Recommended equipment

Stack of fridge cake slices filled with marshmallows, popcorn and cherries

How to make gingerbread rocky road

Full measurements and instructions can be found on the recipe card

With just 5 minutes and a few simple steps, this gingerbread rocky road is easy to make! Here’s everything you have to do…

  • Gently melt the butter, white chocolate and Caramilk chocolate together. You can do this using a small saucepan over low heat or in the microwave in 30-second blasts. Just be careful not to overheat or burn the mixture.
  • Break up the gingerbread men into chunks and add into a large mixing bowl.
  • Add the marshmallows, caramel popcorn and glace cherries, then give everything a really good stir so it’s all mixed together.
  • Pour over the melted chocolate over the rocky road mixture.
  • Add a teaspoon of gingerbread syrup and give everything a really good stir, making sure everything is well-coated and combined.
  • Fill a cake pan, lined with baking parchment, with the rocky road mixture and gently press down gently with the back of a spoon to pack it together.
  • Optional: Melt some extra white chocolate and pour over the top of the rocky road to get an extra chocolate topping.
  • Add gingerbread pretzels on top of the rocky road to decorate.
  • Chill the rocky road in the fridge for 6 hours or overnight.
  • Slice the rocky road into bite-sized pieces, or big slices if your sweet tooth prefers.

Switch up your add-ins

You can add pretty much anything you fancy into your rocky road and you’re only limited by your imagination. Here’s some ideas to try out…

Step by step video

Tips for success

Although this gingerbread rocky road is a super easy recipe, here are a few tips for making it the best rocky road ever…

  • Go for bite-sized biscuit chunks not crumbs – It’s tempting when breaking up the gingerbread to crush the biscuits, but don’t. What we’re after is bite-sized chunks that give us that classic rocky road texture. If you crush them too much, you’ll even up with a wet sandy texture like a cheesecake base and we don’t want that. So remember, chunks not crumbs!
  • Be careful heating your chocolate – If you find that your rocky road is a bit greasy or the chocolate is feels grainy the the chocolate has possibly seized; this usually occurs when the chocolate is overheated. When heating your chocolate and butter, take it until the chocolate is almost melted and then allow the heat of the melted ingredients to finish melting the remaining chocolate. If your chocolate seizes, the cocoa butter separates out and you’ll end up with a greasy film.
  • Pack the mixture into the cake pan – The key to a good rocky road is no gaps and to do this you need to make sure is well packed together. If you have large gaps or air pockets, your rocky road will fall apart. So when you add your mixture into the tin, make sure to press down firmly with the back of a spoon or spatula and get a nice levelled and packed layer.
  • Allow it to chill for at least 6 hours – I know you’ll be ready to dive in as soon as you mix through the chocolate, it is so good after all, but I want you to have a little patience and let the rocky road set firm first. If you’re in a hurry you can get away with 2-3 hours of chill time, but I recommend leaving for at least 6 hours or overnight if you can.
  • Let it warm up a little before cutting – If you find that when you slice your rocky road it falls apart, it’s most likely that it was too cold and all those lovely ingredients were just a bit too firm and you’re pushing down hard on the knife. So when you’re ready to slice it up, take it out of the fridge and let it start to come up to room temperature for about 30 minutes; everything will still hold together but not crumble apart.
A pile of white chocolate fridge cake filled with gingerbread pieces, cherries and marshmallows on a white plate

FAQs about gingerbread rocky road

What size baking pan do I need to use?

It really depends on how thick you want your rocky road slices to be. I recommend a 9-inch square cake tin or brownie pan for 1-inch thick slices.

How should I store the gingerbread rocky road

When you’ve sliced your rocky road into pieces, store in an air-tight container in the fridge or a cool place. Keeping the rocky road in the fridge will make it last longer; unless you eat it all of course!

How long will the rocky road last for?

The rocky road will last as long as your add-ins, so check the dates on those before you add in. However, I find that the popcorn can start to get soft and chewy so I recommend that the rocky road is best eaten within 1-2 weeks, stored correctly in the fridge.

Can I freeze gingerbread rocky road?

Yes you can. Wrap the individual slices in baking parchment then place in an air-tight freezer-proof container. The rocky road will keep for 1-2 months, just remember to defrost thoroughly before eating.

Gingerbread Rocky Road - Pinterest

More rocky road recipes to try

If you liked this gingerbread rocky road recipe here are some other recipes that I think you’d enjoy…

Gingerbread Rocky Road - Featured

Gingerbread Rocky Road

5 from 2 votes
Serves : 24 pieces
This Gingerbread Rocky Road is the easiest and quickest recipe ever! Five ingredients, five minutes to make and you'll have the most delicious rocky road. Go on get stuck in!
Prep Time 5 minutes
Chilling Time 6 hours
Total Time 6 hours 5 minutes





  • Add the butter, white chocolate and Caramilk into a heatproof bowl and place over a saucepan of simmering water; as a double boiler. Gently melt everything together until melted. Stir together then leave to one side to cool slightly.
    Alternatively, you can melt them in a microwave in 30-second blasts.
    300 g White Chocolate, 100 g Carmamilk, 125 g Butter
  • In a large mixing bowl, break up the Gingerbread biscuits into bite-sized pieces, being careful not to make them too small. Then add the mini marshmallows and caramel popcorn and glace cherries. Stir everything together until evenly mixed.
    250 g Gingerbread Biscuits, 50 g Mini Marshmallows, 50 g Caramel Popcorn, 100 g Glace Cherries
  • Pour the melted chocolate mixture over the top of the dry ingredients and add the gingerbread syrup.
    1 tsp Gingerbread Syrup
  • Mix all the ingredients together until well combined, making sure everything is well coated with the melted chocolate mixture.
  • Line a brownie pan or 9-inch square cake tin with baking paper and spoon the mixture into the pan. Gently press down on the mixture with the back of a spoon to pack it together.
  • Optional: Decorate the rocky road with gingerbread pretzels, chocolate coated pretzels or mini gingerbread men.
    100 g Gingerbread Pretzels
  • Put the gingerbread rocky road in the fridge to chill and set for at least 6 hours or overnight.
  • Once set, allow the rocky road to come up to room temperature for 30 minutes before slicing into bite-sized pieces.


  • The Gingerbread Rocky Road should be stored in an air-tight container in the fridge. It can also be frozen, make sure to wrap it up well and seal in an air-tight container.
  • The rocky road will keep for up to 1-2 weeks in the fridge place, or up to 2 months if frozen.
  • Allow it to chill for at least 6 hours or overnight to make sure the rocky road sets firm. 
  • Allow the rocky road to come up to room temperature for 30 minutes before slicing, this will prevent the rocky road from crumbling as your slice into it.


Serving: 1pieceCalories: 216kcalCarbohydrates: 28gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 15mgSodium: 163mgPotassium: 93mgFiber: 1gSugar: 16gVitamin A: 136IUVitamin C: 1mgCalcium: 44mgIron: 1mg


The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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Hi I’m Lou

… Dessert obsessed baker, busy 9-to-5er, and the recipe developer and photographer behind Crumbs and Corkscrews. Based in the UK, I live in the beautiful Cotswolds. I’m so glad to have you here with me and I can’t wait for you to start trying some of my recipes.

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