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Christmas Gingerbread Rocky Road

Christmas Pepparkaka Rocky Road


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


  • I used broken pepparkaka, candy canes, red and green candy, small silvery balls and sprinkles.


  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.