Super simple Christmas rocky road that you can whip up in no time. Loaded with dark and white chocolate, ginger nuts, mini marshmallows and a few festive add-ins, these make the perfect edible gift for the festive period!
One of the best parts of Christmas for me is making homemade treats. My personal favourites to make are fudge (Sally’s gingerbread swirl fudge is insanely good!), lebkuchen, white chocolate nutmeg truffles and a super festive version of rocky road. If you thought rocky road couldn’t be improved upon, think again!
What’s in Christmas rocky road?
We’re talking crushed ginger nut biscuits, dried cranberries, chopped pistachios and a good measure of finely grated orange (or clementine!) zest. All of the above get mixed into a rich dark chocolate mixture along with lots of mini marshmallows and then topped with lots of white chocolate and more dark chocolate, cranberries and pistachios. Seriously, what more could you need?
Cut into squares, this Christmas rocky road makes the loveliest edible gift – simply wrap a few squares in brown parchment paper and tie with some rustic twine. A sprig of fir or eucalyptus tucked into the twine is the perfect simple finishing touch for a gift which looks super festive and doesn’t require any standard wrapping paper or tape – perfect if you’re looking for plastic-free gift ideas. A square or two of this is sure to put a smile on anyone’s face!
And while the recipe is absolutely delicious as written, you can feel free to adapt to your personal preference. The possibilities are practically endless!
- Try subbing dark chocolate for semi-sweet (I wouldn’t recommend using pure milk chocolate but you can if you like it or perhaps do half and half)
- Use any biscuits/cookies you like – for me ginger nuts are perfect because I’m a fan of anything ginger/gingerbread at this time of year but anything crunchy will work!
- Sub dried cranberries for dried cherries, blueberries or apricots
- Use walnuts, pecans or hazelnuts instead of the pistachios
- Use vegan butter and vegan marshmallows for a vegan rocky road (be sure to check your chocolate too)
- You could use honey or maple syrup instead of the golden syrup if it’s difficult to get hold of
- Finish with edible glitter or sprinkles for an extra festive look
I hope you love this Christmas rocky road! If you make it, be sure to leave a comment, rate the recipe and tag me on Instagram! I love to see your creations!
Christmas Rocky Road
- 10 ounces (275g) dark chocolate (60-70% cocoa solids)
- 1/2 cup (113g) butter
- 3 tablespoons golden syrup
- 7 ounces (200g) ginger nuts/ginger snaps
- 2 cups (100g) mini marshmallows
- 1/2 cup (60g) dried cranberries plus a few more for the top
- 1/3 cup (50g) chopped pistachios plus a few more for the top
- zest of 1 orange
- 3.5 ounces (100g) white chocolate
- 1 ounce (30g) dark chocolate
- Line a 9×9 baking pan with greaseproof or parchment paper and set aside.
- Place the chocolate, butter and golden syrup into a medium heavy-based saucepan. Heat over a low heat, stirring frequently, until fully melted. Take care not to overheat this – it should only be warm, not hot. I usually remove the pan from the heat before everything is melted and let it continue to melt in the residual heat.
- Place the ginger nuts into a large freezer bag and bash them with a rolling pin until you have a chunky rubble – ensure you have some large pieces as well as crumbs.
- Stir the ginger nuts into the chocolate mixture, followed by the mini marshmallows, dried cranberries, chopped pistachios and orange zest. Mix well.
- Pour the rocky road mixture into the prepared pan and place in the fridge whilst you get the topping ready.
- Place the white chocolate into a small heatproof bowl and place over a pan of simmering water. Stir occasionally until melted.
- In another small bowl, place the dark chocolate and set over a pan of simmering water. Stir occasionally until melted.
- Remove the rocky road from the fridge. Pour the white chocolate over the top and working quickly with a spatula, spread it out over the top of the rocky road. You might get a few streaks of dark chocolate showing through but don't worry as you're going to pour more dark chocolate on top.
- Drizzle the dark chocolate in lines going in one direction over the top of the white chocolate. Run a toothpick/cocktail stick through the dark chocolate in the opposite direction to your lines to swirl the dark chocolate into the white.
- Sprinkle a few extra dried cranberries and chopped pistachios over the top. Place in the fridge to set for at least 4 hours.
- When set, grab the edges of the parchment paper and pull the rocky road out of the baking pan. Cut into 16-25 squares and enjoy!
- If you don’t like dark chocolate, feel free to use semi-sweet instead. Milk chocolate is not recommended by itself but you could try mixing it with some dark chocolate.
- Get creative and vary your add-ins for your own unique version of rocky road!
- Ensure you don’t overheat the chocolate mixture – you don’t want to burn the chocolate or get it so hot that you melt the marshmallows.