Christmas Gingerbread Rocky Road

 

Christmas Gingerbread Rocky Road

As I’ve mentioned before, I work part time as a home language teacher, teaching kids who have English as one of their languages at home.

Every end of term, special occasion, or just whenever the fancy takes me, I make little treats for them. They seem to really love it when I do and it just adds another dimension to the rewarding job I am lucky enough to do every day.

Christmas Gingerbread Rocky Road

This time around, I made Christmas pepparkaka rocky road at the request of Olivia, a little girl in one of my classes, who loved my Pretty in Pink Valentine’s edition. I promised I would name this one after her, so here it is.

Rocky road is not hard to make and it’s not very original either, but who cares? It’s gorge!

Christmas Gingerbread Rocky Road

The pepparkaka, candy canes and cranberries give it a festive feel and I swirled in a little matcha white chocolate too, just to give it a Christmassy green hue.

It is so easy to make – let the kids throw in their favourite Christmas treats and you’re good to go.

As this is my last post of the year (I am off to my lovely home country tomorrow – fish and chips, here we come), I wanted to say a huge thank you for your continued support and wish you all the best Christmas ever! See you in the New Year!

This was originally posted in December 2017. It was updated and republished in November 2018.

Christmas Pepparkaka Rocky Road
Ingredients
Bottom half:
  • 200 g (1 + 1/4 cups) milk chocolate
  • 100 g (3/4 cup) dark chocolate
  • 100 g crushed pepparkaka (see notes)
  • 50 g dried cranberries
Top half:
  • 250 g (1½ cups) white chocolate
  • 3 crushed candy canes
Matcha swirl:
  • 85 g (3/4 cup) white chocolate
  • 1 teaspoon matcha
Decoration:
  • I used broken pepparkaka, candy canes, red and green candy, small silvery balls and sprinkles.
Instructions
  1. Line a square tin with baking paper or tinfoil (the larger the tin, the thinner the rocky road - mine is a little larger than 8x8 inches).
  2. Melt the milk and dark chocolate together in a Bain Marie (or double boiler). When melted, throw in the pepparkaka and cranberries and stir to combine everything. Pour into the prepared pan, smooth over and pop in the fridge until set (about an hour).
  3. For the top, melt the white chocolate and then stir in the crushed candy canes. Pour over the hardened chocolate.
  4. Lastly (and this stage is optional - I wanted a bit of a green, Christmassy hue - omit it if you prefer) melt the remaining white chocolate and stir in the matcha. Swirl into the other white chocolate, creating a nice pattern. Throw over your toppings then pop in the fridge to set completely before cutting into squares. Enjoy!
Recipe Notes

Disclaimer: I use grams to measure my ingredients. However, to help out my American readers, I have used online sources to convert to cups. These amounts/measurements have not been verified by me and may not be entirely accurate.

I used homemade pepparkakor (gingerbread) but you can use any kind.

Christmas Gingerbread Rocky Road

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