Blogmas Day Eight: Head Into Christmas On A Gingerbread Rocky Road With This Sunday Bake


Image result for Gingerbread Rocky Road

Hey Lovelies, 

Nougat. Biscuits, Fudge and more. The list of sweet foods that delight our tables and mouths during the festive season is endless. In our, we are normally very traditional, with lots of Italian treats pouring in. Sometimes though, it is the simple delights that make a big difference in the lead up to the big day.

Filled with biscuits, marshmallows and Christmas gems, a Rocky Road recipe can be done in a matter of moments. A dessert that can be made and forgotten about until needed. Even given as the most perfect gift if you aren’t the best baker but want to handmake something.

As part of the Sunday Bake’s theme on the blog, I have looked far and wide to find you a brilliant Rocky Road recipe. Something that brings the season together and that all ages can tuck into. All of which coming from the inspiration I got after buying my mum a Biscoff one from the Hertford Cake Co, a local shop in Hertford yesterday.

Today’s bake, which doesn’t actually involve any baking, is there so a delicious Gingerbread Rocky Road that you can make any time of year:


  • ½ Cup Shredded Coconut
  • ¾ Cup Whole Almonds
  • 290g Milk Chocolate (Or Any Chocolate of Your Choice)
  • 200g Ginger Biscuits
  • 250g Mini Marshmallows


  • 18cm x 28cm Baking Tray (X 3)
  • Baking Paper
  • Spatula
  • Mixing Spoon
  • Mixing Bowl
  • Zip Lock Bag (Optional)
  • Rolling Pin (Optional)


  1. Grease and line the base and sides of an 18cm x 28cm baking tray. Leave to one side.
  2. On another tray, place the coconut on an oven tray and cook for 3 minutes at 180(C)/356(F). 
  3. Whilst cooking, prepare and place the almonds on a separate oven tray lined with baking paper. Once the coconut has finished toasting, put the almonds in the oven for five minutes or until roasted at 180(C)/356(F). 
  4. After removing from the oven, allow the almonds to cool slightly, before chopping. You can also mix them into the recipe whole. The choice is yours lovelies.  
  5. In a large heatproof mixing bowl, add the chocolate and heat it in 20-second intervals in the microwave or over a saucepan or simmering water until smooth. Once it is ready, leave to cool for 10 minutes. 
  6. Whilst the chocolate is cooling,  crush up the ginger biscuits. Simply pop into a zip lock bag and have a bashing time with a rolling pin. Or crush them in a gentler manner with your hands. 
  7. Once the chocolate has cooled down, stir the biscuits, marshmallows, coconut and almonds into it. Spoon all the mixture into the prepared pan, spread evenly and place in the fridge for four hours or until set.
  8. When it is ready, lift it out of the pan, cut into pieces and gift or enjoy throughout the most festive time of year.

As always lovelies, if you make the recipe, don’t forget to share all your pictures and feedback with me! Especially during the Christmas month, as I love to see all your holiday delights! 

Joey X 

You Might Also Like