Line a square tin with baking paper or tinfoil (the larger the tin, the thinner the rocky road - mine was a little larger than 8x8 inches).
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).
For the top, melt the white chocolate and then stir in the crushed candy canes. Pour over the hardened chocolate.
Lastly, 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!