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  • 300 g-500g depending on if you want thin or thick bark milk chocolate – broken into chunks (check for gluten free if required)
  • 6 tbsp mixed nuts – roughly chopped
  • 4 tbsp dried cranberries
  • 3 tbsp crystallised ginger
  • 60g Billingtons Gingerbread, broken into small chunks


  1. Line a 25 x 25cm tray (or a lid – anything with a flat surface and a lip) with baking parchment.
  2. Melt the chocolate in the microwave in 30 second bursts, stirring in between each burst. Once melted, pour into the prepared tin and use the back of a spoon to even spread the melted chocolate right up to the edges. Sprinkle the nuts, cranberries, ginger and broken Billington’s Gingerbread on top, then leave to set at room temperature (about 2 hours).
  3. Cut or break into pieces, then serve

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