Gingerbread Rocky Road

 

 

My son and his family are coming over from New Brunswick for Christmas this year. I am really looking forward to seeing them!  It will be the first time I have had Christmas with my son in 24 years and the first time I have ever had a Christmas with grandchildren involved!

Lots to celebrate. This week I will be making up treats for the boys in anticipation!  I have quite a few Christmases to make up for!

 

Rocky Road is one of those things' children all love and is such a simple thing to make!  It is known to be Prince Williams' favorite dessert.  I have made it before on here and it is delicious.

When I saw this Gingerbread version the other day on Foodie Quine, I knew that I had to recreate it for my boys! It was just so darned cute!! 

 

Imagine a sea of little gingerbread men swimming in a sea of milk chocolate, along with a bundle of penguin eggs. (That's what I am calling the Christmas colored candy covered chocolate eggs.)

I wasn't able to get mini gingerbread men as cute as the ones on that other blog. I did get these red sprinkled ones from Voortman. 

 

I actually picked them up a week or so ago. The advert said they tasted like the old Windmill cookies. They do kind of taste like Speculaas. I love Speculaas.

I had no idea in mind that I would be able to use them in such a sweet creation!  It must have been in the stars for these delicious bars to be made!

 

One thing I really like about Rocky Road is that it is so easy to make, and another thing is that it keeps for quite a while.  That makes it the ideal make-ahead treat for the holidays!

And if you are making up Cookie Trays, Rocky Road is the perfect addition!  I guarantee nobody will be turning their noses up at it!

Normally you use just ordinary broken biscuits in it, like Maria biscuits or Social Teas but broken gingersnaps add an especially festive touch!

 

WHAT YOU NEED TO MAKE GINGERBREAD ROCKY ROADS

A bit of this and a bit of that.  A whole lotta chocolate! Yum!

• 1/3 cup (75g) Butter
• 18 ounces (500g) Milk Chocolate (split into 11 oz/ 300g and 7oz/200g)
• 4 Tbsp Golden Syrup
• 16 crisp Ginger Nut Biscuits
• 1 1/2 cups (75g) Mini Marshmallows (I used multicolored ones)
• Mini Gingerbread Men and Christmas Eggs to decorate the top

 

You can use any milk chocolate that you can get your hands on. It doesn't have to be really special. I used a mix of bars that I had in the house. 

There were some Green & Blacks, Cadbury's and a couple of Hershey bars. They all worked beautifully.

 

Golden syrup is available at any British goods shop, or on Amazon, but don't worry if you can't get it. You can use golden corn syrup or light corn syrup.

I would not use maple syrup or honey. I don't think it would work the same way.

 

The ginger biscuits that I used were a Newfoundland variety that I just happened to have in the cupboard by Purity.  Just use any ginger biscuits you have on hand.

The only requirement is that they are crisp!  You don't want to be using soft ones.

I used the multi-colored mini marshmallows, but you can use all white if that is all you can find!

 

HOW TO MAKE GINGERBREAD ROCKY ROAD

When I say it couldn't be easier to make than this, I really mean it!

Have ready an 8-inch square baking tin that you have lined with baking paper.

Put the ginger biscuits into a plastic bag and give them a bash with a rolling pin to break them up a bit. You want some crumbs some small chunks and a few larger chunks, but no really big/huge bits.

Melt the larger amount of chocolate along with the golden syrup and the butter in a heavy based saucepan over medium low heat on top of the hob, whisking together until smoothly amalgamated. Remove from the heat and allow to cool for a few minutes.

 

Stir the broken biscuits into the chocolate mixture, then fold in the marshmallows. Press the mixture evenly into your prepared tin, pressing as compact as you can. (I just use my hands.)

Melt the remaining amount of chocolate and pour it over top of the mixture in the tin, spreading it out evenly to cover.

Break your gingerbread men cookies in half and place them haphazardly over top of the melted chocolate, pressing them down into it a bit. Add the chocolate eggs in between.

Place in the refrigerator to chill for several hours. Once cold, cut into squares with a sharp knife.

Store in a tightly covered container. This will keep for quite a while.

 

These are just so darned cute!  Even ugly gingerbread men aside! I think the boys will really like them. You know kids. If its sweet, they are on it!

I can promise you no gingerbread men were hurt in the making of this recipe, lol.

Some other treats that the children might enjoy are:

JOLLY RICH FRUIT SNOWMEN TREATS - Cute little snowmen fruit cakes.   Your kids will love these!  From the people at Dr Oetker.  

MELTING SNOWMEN & RUDOLPH BARKS - There is nothing cuter. Children love this. It's also a fun thing to make together.  There are two kinds.  Melting snowman using white chocolate and Rudolf using milk chocolate.  This also makes fabulous gifts!

 

Yield: one 8-inch square pan

Author: Marie Rayner

Gingerbread Rocky Road

Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M

Oh so decadent, rich and delicious. This one is for the kids!

Ingredients

• 1/3 cup (75g) Butter
• 18 ounces (500g) Milk Chocolate (split into 11 oz/ 300g and 7oz/200g)
• 4 Tbsp Golden Syrup
• 16 crisp Ginger Nut Biscuits
• 1 1/2 cups (75g) Mini Marshmallows (I used multicolored ones)
• Mini Gingerbread Men and Christmas Eggs to decorate the top

Instructions

1. Have ready an 8-inch square baking tin that you have lined with baking paper.
2. Put the ginger biscuits into a plastic bag and give them a bash with a rolling pin to break them up a bit. You want some crumbs some small chunks and a few larger chunks, but no really big/huge bits.
3. Melt the larger amount of chocolate along with the golden syrup and the butter in a heavy based saucepan over medium low heat on top of the hob, whisking together until smoothly amalgamated. Remove from the heat and allow to cool for a few minutes.
4. Stir the broken biscuits into the chocolate mixture, then fold in the marshmallows. Press the mixture evenly into your prepared tin, pressing as compact as you can. (I just use my hands.)
5. Melt the remaining amount of chocolate and pour it over top of the mixture in the tin, spreading it out evenly to cover.
6. Break your gingerbread men cookies in half and place them haphazardly over top of the melted chocolate, pressing them down into it a bit. Add the chocolate eggs in between.
7. Place in the refrigerator to chill for several hours. Once cold, cut into squares with a sharp knife.
8. Store in a tightly covered container. This will keep for quite a while.

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