Recipe: Gingerbread & White Chocolate Rocky Road

There’s something ridiculously good about the gingerbread and white chocolate duo, it just hits differently this time of year. We whipped up our own gingerbread biscuits (using the BBC Good Food recipe. Quick note - we rolled ours extra thin to get two thin sheets of gingerbread instead of one.) but honestly, store bought works just as well if you’re in a hurry. It’s a simple, foolproof sweet bake that’s made for sharing this festive season!

Ingredients - Makes 9 Large Squares

• 300g Gingerbread Biscuits

• 400g White Chocolate

• 220g Large White Marshmallows

• 100g Butter

Method

1. Bake your gingerbread using the BBC Good Food recipe, or use shop bought for speed. Break the biscuits into pieces and add to a large mixing bowl, reserving 7 gingerbread men for the top.

2. Melt the white chocolate and butter in a heatproof bowl set over a pan of simmering water, making sure the water doesn’t touch the bowl.

3. While it melts, slice the marshmallows in half and add them to the bowl with the gingerbread, saving 7 halves for decoration.

4. Pour the melted chocolate mixture over the gingerbread and marshmallows and mix until fully combined.

5. Line a square tin with greaseproof paper and press in the rocky road mixture. Add the leftover marshmallow halves the the 7 gingerbread biscuits on top and lightly press in to the mix.

6. Chill in the fridge for a good couple of hours (overnight is ideal if you have the time).

7. Remove from the fridge 30 minutes before serving, slice into squares, and enjoy!