Ingredients:
- 225g ginger biscuits
- 500g milk chocolate
- 70g unsalted butter
- 2 tbsp golden syrup
- 100g mini marshmallows
- Mini gingerbread men (click here for recipe) (you can also buy the mini gingerbread men from the shop if you are unable to make the recipe 🙂)
Line a square baking tin with baking paper.
In a zip lock bag, bash the ginger biscuits with a rolling pin. Do not crush the biscuits until they are completely fine crumbs, crush until there is a mix of crumbs and biscuit chunks.
In a heatproof bowl, melt 350g of the milk chocolate with the butter and golden syrup on medium heat, until fully melted. Take off the heat, and add the crushed biscuits into the melted chocolate, mix together until all the biscuit chunks are coated in chocolate. Finally, fold in the marshmallows.
Add the mixture into the lined baking tin, pressing the mixture down into the tin and out to the edges.
Melt the remaining 150g of the milk chocolate, and spread it on top of the rocky road in the baking tin. Press the mini gingerbread men into the top of the rocky roads.
Leave to cool in the fridge for at least 3 hours or overnight before cutting and serving.
Enjoy!
Boom Bakes 