- 400g milk or dark chocolate
- 125g butter
- 125g golden syrup
- 200g gingerbread biscuits/men
- 100g mini marshmallows
- + your chocolate tin chocolates
GINGERBREAD ROCKY STREET
Time: Prep time 15 mins. Chilling time - 2-3 hours.
Festive tray bakes are always a must for me, they’re perfect for gifts and I get to eat all the off cuts 🙂 This is one of my Festive Tray Bake collection. You might be wondering why I’ve called the Rocky Street not Rocky Road – the reason is because I’ve used Quality Street as part of my filling. This is a great way of using up those tin chocolates knocking around after Boxing Day, that no one wants to eat. There’s always some. In our house it’s usually a sad collection of Orange & Strawberry Creams, and some Snickers. Whether you want to make Rocky Street, Celebration Road or Rocky Roses, this is your recipe. It’s all ridiculously easy.
Melt the butter, golden syrup & chocolate together in the microwave or in a bowl over boiling water.
Chop your chocolates & break up the ginger bread.
Add to the chocolate mix, along with the marshmallows and stir. Some of the mallows will start to melt but I like this.
Lin a tin with cling film and evenly spread the mix in to the tin. I added extra gingerbread men to the top. But this did mean I had to behead them when I cut it which made me sad.
Place in the fridge to set for 2-3 hours or overnight. Then cut in to squares!