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A Sweet, Chocolate, and Crunchy Biscoff Rocky Road with Lotus Biscuits, Mini Marshmallows, and even more Biscoff!

I obviously have a bit of an obsession with rocky road, this being my sixth rocky road traybake related recipe, and also having two cheesecake’s, cake, fudge, and cupcakes related to the delicious treat as well. But can you blame me though? I adore rocky road and I always have done.

Something about the marriage of chocolate, marshmallows, biscuits and any other bits I have also added in is just heaven to me. In my other rocky road recipes I have tended to use a combination of chocolate, golden syrup and butter to make the base chocolatey mix of the rocky road, apart from when I use white chocolate.

I have found that if I use golden syrup when I use white chocolate it tends to split, or just go a bit weird, and I don’t know if its me doing something wrong, but I tried it with this and it happened again, so I’m going to hope its normal!

In my Oreo Rocky Road I also used white chocolate but as I only really used this, it is quite hard setting rocky road but sometimes people like that! However, as I wanted and have been asked what feels like over a thousand times to create a Biscoff Rocky Road, I knew some delicious experimenting would be involved

I have a slight addiction to biscoff stuff, with already having SEVEN biscoff related recipes on my blog, I think this is also obvious. The idea of having a Biscoff Rocky Road was just amazing.

As I have explained, rocky road addiction, and Biscoff addiction, so marrying them both together is just YES. As I mentioned about, I tried using a white chocolate & syrup base to this, and it didn’t work… so hows about melting Biscoff into it?! Oh yes!

This makes the rocky road slightly softer so that its not rock solid compared to when you just use chocolate, and it gives a sweet biscoff flavour. Using white chocolate meant you could basically see the biscoff in the chocolate, but I’m sure it would also work with milk chocolate and dark chocolate.

I only ended up using mini marshmallows and lotus biscuits in this so I could make it more classic rocky road, but with oodles of Biscoff heaven. I used pink & white marshmallows as thats the packet I had, and I think it looks nice – but the lotus biscuits (considering the Biscoff spread is based on them) was deeeeelicious.

Seriously guys, I hope you love this one as its definitely one of my new favourites! Enjoy! x

Biscoff Rocky Road!

A Sweet, Chocolate, and Crunchy Biscoff Rocky Road with Lotus Biscuits, Mini Marshmallows, and even more Biscoff!
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Category: Traybakes
Type: Rocky Road
Keyword: Biscoff
Prep Time: 10 minutes
Cook Time: 10 minutes
Setting Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


Rocky Road

  • 400 g White Chocolate
  • 50 g Unsalted Butter
  • 125 g Biscoff Spread
  • 150 g Mini Marshmallows
  • 250 g Lotus Biscoff Biscuits (chopped)


  • Biscoff Spread
  • Biscoff Biscuits


  • Line a 8/9″ Square tin with Parchment paper and leave to the side.
  • In a Large bowl, add in the Chocolate and Butter – melt on a low heat over a Double Boiler (a larger glass bowl, over a pan of simmer water, make sure the water doesnt touch the bowl), or in the Microwave on short bursts until fully melted – stir till smooth!
  • In a separate bowl, melt the Biscoff Spread in the microwave for 30 seconds or so or until runny, beat into the melted white chocolate mix.
  • Once its melted and combined, add in the Marshmallows and chopped Biscoff Biscuits and fold together – pour into the tin and spread till its even.
  • If you want the extra biscoff kick, melt some extra Biscoff Spread and drizzle over the top of the Rocky Road and sprinkle with some more Biscoff Biscuits, and refrigerate until set!


  • You can make this all in one bowl (aka the White Chocolate, Biscoff Spread, and Butter) and melt it together, but if it gets too hot its more prone to splitting or seizing, so I prefer to beat the Melted Chocolate & Butter with the melted Biscoff as this prevents it from happening!
  • You can easily half the recipe for less, and set it in a smaller tin, or multiply it up if you want even more!
  • You can buy the Biscoff Spread in any supermarket now, its found by the Nutella’s and such.. and the Lotus Biscuits are found in the biscuit isle!
  • These will last for a week in the fridge!


Find my other Traybake & Rocky Road Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. CHA CHA on December 3, 2023 at 11:23 pm


    I would like to know if i can use biscoff sauce instead of spread – I have some sauce to use up! Would I reduce the butter perhaps, so it isnt too runny? I want it to set!!

    • Jane's Patisserie on December 8, 2023 at 8:24 am

      I haven’t tried this with the sauce yet, so that does sound like a reasonable plan but I am unsure!

  2. Sophie-Mae on November 29, 2023 at 10:05 pm

    5 stars
    Hello! Can I ask how many calories per serving?
    Thank you x

  3. Joey on November 22, 2023 at 11:18 pm

    Do you think reducing the amount of marshmallows and replacing it with the same quantity of white chocolate chips would work? And how long can these be frozen for?

  4. Susie on October 13, 2023 at 12:35 pm

    5 stars
    Have made this & several of your recipes many times, the work family love it! But…. Why does my chocolate always melt then like curdle & go hard so I can’t use it?

    • Jane's Patisserie on October 28, 2023 at 11:50 am

      If the mixture gets wet it will seize and it will solidify x

  5. Katrina on October 4, 2023 at 8:28 pm

    I’ve done this before and had absolutely no issues but this time around I’ve tried 3 times and my chocolate/butter mix has seized then split every time 😔 I heated slowly over water on the hob the first 2 times and the third I did the microwave and it was going well until I added the butter. Any tips?

    • Jane's Patisserie on December 27, 2023 at 7:41 pm

      Did you change any ingredient brands from the previous times you have made it succesfully? Or even the type of bowl you are using? It may be that water is getting into the mixture and causing it to seize x

  6. Gemma on May 3, 2023 at 4:46 pm

    5 stars
    Could I make this up in the evening and leave it to set overnight in the fridge? Also once set how long does it last and should it be storred in a fridge ? Thank you 😊

    • Jane's Patisserie on May 5, 2023 at 11:41 am

      Yes for sure you can! And it can be kept in the fridge or room temp – either works! x

  7. Evie on April 20, 2023 at 8:32 pm

    Hiya, just wondering if you think this would work if i switched the white chocolate for toblerone ? thank you .

    • Jane's Patisserie on April 24, 2023 at 9:43 am

      Have a look at my Toblerone rocky road!

  8. Odelle Smith on December 3, 2022 at 7:06 am

    5 stars
    I’m so looking forward to making this superb, yummy rocky road bars for sharing with my friends, Granson and me. It sounds scrumptious 😋 and so easy to make I don’t like marshmallows can I add some more nuts to the mixture such as Brazil’s, pecans, walnuts, pistachios, cashews and almonds, with dried fruits such as ready to eat apricots and glace cherries or would it alter the recipe too much much would I need to make more of the biscoff spread, biscuits and crumble some shortbread biscuits into it for added crunchy topping any advice would be appreciated!
    Many thanks for sharing another fabulous yummy sweet treat!
    Fantastic as always Jayne. I’ve recommended your site to many people especially on the Good Food website I hope that’s okay with you Jayne?

  9. Amanda on March 16, 2022 at 8:18 pm

    5 stars
    Super easy to make! I enjoyed these very much 😀

  10. Toni on April 27, 2021 at 9:06 pm

    Hello, I was looking to make this with chocolates instead of the marshmallows, would this work? If so how much choc would you recommend and would it change the other ratios? Thank you

    • Anna Wallach on August 4, 2023 at 2:28 pm

      How long does it last in the fridge,? And do the biscuits soften?

    • Anna Wallach on August 4, 2023 at 2:35 pm

      Hi I am making this today (looks delicious!) To have next weekend, what’s the best way to store it until then? Anna x

  11. Evelyn on April 4, 2021 at 4:19 pm

    5 stars
    Love this recipe, can it be frozen?

    • Jane's Patisserie on April 6, 2021 at 1:40 pm

      Hello! Thank you so much, yes you can freeze it but the biscoff will soften x

    • Jemima on December 20, 2022 at 3:28 pm

      Could this be made into a log rather than a tray bake?

    • Jane's Patisserie on December 23, 2022 at 11:31 am

      Hiya! I don’t see why not! x

  12. Monique on March 28, 2021 at 5:22 pm

    5 stars
    Have to say after reading comments I was a little worried about doing this. Jane has given many lovely tips in previous receipts so I melted chocolate and butter in microwave in 15 seconds burst and lots of stirring in between . My biggest tip and sorry I don’t think I got this one from Jane is use a plastic bowl not glass one as doesn’t get so hot and less risk of chocolate becoming siezed. I’m jumping up and down with excitement as it looks perfect .just got to wait two hours now to set. Jane your becoming my hero. Can’t wait for the book
    That fell in my shopping cart and a big thank you to the advice on cooking tins .I searched till I found the lovely 9 x9 quick release one you have expensive but so worth it xx

    • Claire on July 20, 2023 at 12:29 pm

      Wish I’d read this before, putting 2 lots of chocolate in the bin, 3rd attempt I did in the microwave and it was perfect. They are absolutely delicious

  13. Sarah King on February 23, 2021 at 12:10 pm

    5 stars
    BEWARE it’s so good I can’t stop making it! my 11 year old finds it super easy to do too. I have constant requests for it at work after taking some in!

  14. Sammy on February 9, 2021 at 2:55 pm

    Hey, I have tried everything to stop my chocolate from seizing! I literally don’t know what I’m doing wrong 😑 do you have a video on this at all??

    • Jane's Patisserie on February 13, 2021 at 3:20 pm

      There is a quick 1 minute video on my Facebook page – but it can depend on temperature differences of the ingredients sometimes!

    • Sarah on May 26, 2022 at 2:47 pm

      My first one did this … now I keep on the hob until I get a layer of menses chocolate then take off and stir so continues to melt the rest then put back on whilst stirring for 30 seconds or so then remove I repeat until melted. It stops the chocolate getting too hot and seizing !! Good luck …

  15. Simone Pedley on December 8, 2020 at 10:35 am

    5 stars
    Excellent recipe! This rocky road is now a firm favourite at home!

  16. Laurelie on December 2, 2020 at 11:40 am

    5 stars
    Truly scrumptious and very simple.

  17. Lisa Carleton on October 28, 2020 at 10:15 am

    Hi I’m wondering what the addition of butter does in this recipe? Not a criticism, just curious? Does it make it slightly softer setting than just using all chocolate?
    Thank you

    • Jane's Patisserie on October 28, 2020 at 4:25 pm

      Basically yes – I use butter in nearly all of my rocky roads!

  18. Louise O'Reilly on October 16, 2020 at 7:03 pm

    Hi Jane

    I want to make this in a 9×13 inch time. I see below that you say to use one and a half times the recipe for a bigger tin. Do you mean to use the full recipe and then do the full recipe again plus onather half on top of that. E.g do I use 1000g of chocolate or 600g etc. Hope this makes sense.

    • Jane's Patisserie on October 16, 2020 at 8:21 pm

      You use the recipe as it is, and then an extra half! (so 600g) xx

    • Louise O'Reilly on October 16, 2020 at 8:56 pm

      Great thanks so much. Iv made this recipe already and it was a massive hit so iv being tasked with making a bigger one 😄

  19. Biscoff Cupcakes With Jane's Patisserie - Zoella on October 13, 2020 at 9:00 am

    […] using it makes that obvious though. More recently my Biscoff Blondies, along with my Biscoff Rocky Road are some of my favourite tray bakes… but sometimes cupcakes are just the best you can […]

    • Danielle on October 19, 2020 at 4:37 pm

      5 stars
      These were super yummy! I’m not a huge fan of white chocolate, but this tasted of pure biscoff! I used the crunchy biscoff and it worked fine.
      Also as a note, when adding in my butter to my white chocolate it split/went really thick. As a tip add in up to 2 tbsp boiled water and mix in. Add 1 tbs stir and add another if needed, chocolate should return to being thin and smooth. This is a tip from nadiya hussain – if I didn’t know this I’d have binned the chocolate!

  20. Jessica on October 11, 2020 at 12:04 pm

    5 stars
    would this work with dark chocolate or would it be too bitter?

    • Jane's Patisserie on October 11, 2020 at 3:21 pm

      It should do yes! If you like dark chocolate it would be lovely x

  21. Holly on October 7, 2020 at 12:04 pm

    5 stars
    HI Jane,

    does this have to be unsalted butter or could I get away with using stork as it is only 50g?

    • Jane's Patisserie on October 7, 2020 at 2:16 pm

      Stork should be okay, but can sometimes make chocolate seize if over heated xx

  22. Andrea on October 6, 2020 at 6:03 pm

    Hey Jane,

    Is it normal for the white chocolate/butter mix to get really thick once you add the biscoff spread in? It’s not runny at all so not sure if somethings gone wrong!

    • Jane's Patisserie on October 7, 2020 at 2:23 pm

      It may have seized – this can happen sometimes if the mixture has got too hot. If you watch my video, mine isn’t that thick x

  23. Georgia on September 28, 2020 at 7:46 pm

    This is the best recipe I’ve ever baked with. Everyone who I make it for acts as if I’m Mary Berry. If you’re a biscoff fan, you might not want to make it as you’ll end up eating the whole batch and the leftover ingredients. It tastes AMAZING

  24. Jess Brad on September 13, 2020 at 7:37 pm

    5 stars
    Loved it, easy to make

  25. Penny on August 14, 2020 at 7:37 pm

    5 stars
    Yuuuuuummm! What a delicious recipe. I cut it into quite small pieces though as it’s very sweet. Just gorgeous for a treat 😍

  26. Jo on July 29, 2020 at 8:25 am

    5 stars
    These are definitely a family favourite!! (As are many of your recipes!) I was just wondering if you know if you can freeze them? Many thanks x

    • Jane's Patisserie on July 29, 2020 at 7:15 pm

      Ah yay! They should be fine to freeze x

    • Susie Harrison on June 29, 2022 at 10:44 pm

      Can you use Biscoff creme biscuits instead of the standard biscoff biscuits?
      I couldn’t get hold of the normal ones!

    • Jane's Patisserie on June 30, 2022 at 2:47 pm

      Yes absolutely, sounds yummy! x

  27. Vicky on July 22, 2020 at 10:40 pm

    So simple to make and absolutely delicious! This is the 3rd recipe I’ve made from your website and it was fantastic… Yet again!! Thank you 🙌

  28. Aimi Stewart on June 23, 2020 at 8:42 pm

    Everytime I heat butter and white chocolate together its goes really thick and tough. Not runny at all. I tried heating them separately and when I added the melted butter to the melted chocolate the same thing happened!
    Am I doing something wrong? I’m heating both in microwave? Would it be worth trying melting them in a pan on the hob?


    • Jane's Patisserie on June 23, 2020 at 8:50 pm

      It may be getting too hot and seizing – add them, along with the Biscoff Spread to a double boiler maybe and try that! x

  29. Katie on June 16, 2020 at 3:47 pm

    5 stars
    The best thing I’ve ever tasted, only made half and wish we’d made the full amount! Lucky it doesn’t take long to make more!

  30. Liz on June 12, 2020 at 9:08 pm

    Could you freeze this please?

  31. Alice-May on May 11, 2020 at 10:22 pm

    5 stars
    The most simple recipe, yet so delicious!! This sweet treat didn’t last 2 days in our house, more pending to keep everyone happy! ☺️

  32. Katie on May 9, 2020 at 6:57 pm

    5 stars
    Made this today and it is amazing! Love your recipes. I actually used the Aldi version of Biscoff and it is exactly like Biscoff Spread!

  33. Chloe Stevens on May 4, 2020 at 8:10 pm

    5 stars
    Best thing I’ve ever eaten!!

  34. Emily Broadway on May 4, 2020 at 8:19 am

    5 stars
    Made these at the weekend and they are incredible! They won’t last long in our house and my husband says we need an endless supply lol! Thank you so much for your recipes!

  35. Laura Fergie on May 3, 2020 at 8:53 pm

    5 stars
    I love making these. So simple and yet everyone always raves about them. Another great recipe – thank you!

  36. Chloe on April 16, 2020 at 10:28 am

    Hiya, I was just wondering if I could use milk chocolate instead of while chocolate? Thankyou 🙂

  37. Marie on March 7, 2020 at 6:02 pm

    5 stars
    These taste amazing! I’ll be baking them again!

    • Gemma on May 9, 2020 at 8:56 am

      5 stars
      This is definitely the recipe I make the most now, it’s so delicious that I could probably demolish the whole lot in one day! Greedy I know but I just can’t stop myself 😂

  38. Hannah on January 30, 2020 at 8:56 pm

    5 stars
    So easy to make and really delicious. Super sweet so one is enough which means I don’t end up trying to eat all of them at once!

  39. Shauna on November 22, 2019 at 2:38 pm

    This has seized both times I’ve made it, melting butter and chocolate together in microwave for no longer than 39 seconds and stirring in between. What’s going on?

    • Jane's Patisserie on November 22, 2019 at 2:52 pm

      It might be that it’s just getting too hot or your microwave has a particular hot spot – reduce to 10 second bursts, or reduce the power level! Or, melt the chocolate and butter in a double boiler!

    • Emma on August 20, 2020 at 10:39 am

      5 stars
      I absolutely LOVE this recipe! I’m hoping to do a bigger batch tomorrow with a 13inch x9inch tray. Would you double the ingredients ?

    • Jane's Patisserie on August 20, 2020 at 10:43 am

      Ahh yay!! I would do 1.5x the recipe xx

  40. Zena on October 28, 2019 at 4:44 pm

    5 stars
    This is honestly the most ammaazzing cake i have ever ever had… like divine. My friend made it and i wish i hadnt been introduced to it because i am just dying to make some myself and show it off (and eat some more of the gorgeous stuff!!)
    Thanks so much for the recipe… such an amazing invention!!

    • Olivia Reid on November 26, 2019 at 9:53 pm

      How long does this take to set in the fridge?

    • Jane's Patisserie on November 27, 2019 at 8:16 am

      Probably 2hours+

  41. Rachel on October 13, 2019 at 9:20 pm

    5 stars
    My friend’s husband made this for us as a tea break treat, OMG, it’s amazing. They shared your recipe for us to try, and it’s so easy to make. I made this last night and chopped it into bite sized pieces for tea and biscuits after our church service today, and the feedback I received was amazing. Great recipe, would happily share this friends.

  42. Steph on August 27, 2019 at 11:03 am

    What am I doing wrong!! It’s like I have too many marshmallows and biscuits and not enough mixture to cover them all. I’ve tried it twice and both times the same thing has happened 😩

    • Jane's Patisserie on August 27, 2019 at 3:16 pm

      I very much doubt that as what’s in the recipe is what I use! It does settle eventually and will coat everything but maybe you aren’t mixing it correctly?!

    • Emily Gray on November 13, 2019 at 9:04 pm

      I thought exactly the same when I first made these, but i promise it works. Mix really well, then shove into your tin so it’s as even as possible & let it set! It is a bit bumpy but Rocky road isn’t meant to be perfect looking. Try it again ☺ i promise it works xx

  43. Kim on August 13, 2019 at 9:44 am

    Hi, do you think this would freeze ok ?

  44. Ruth on July 15, 2019 at 3:29 pm

    This is a very quick and amazing recipe. My family always love when I make this traybake. I made it for my entry to our area Summer Show traybake competition and it won 1st prize. I’ve had to send several people links to your blog here. Thanks for sharing your amazing recipes.

  45. Brigitte Mann on March 7, 2019 at 4:37 pm

    Hi Jane
    Great site. I want to make a vegan version of this for a party. Have you ever trued using Pure spread instead of butter? best wishes Brigitte

    • Jane's Patisserie on March 7, 2019 at 8:51 pm

      I haven’t yet I’m afraid – and I’m unsure as to what ingredients are in vegan white chocolate so it might be quite different x

  46. […] after our visit). On the topic of cake, I discovered a new-found favourite recipe last month for Biscoff Rocky Road. Anyone that knows me will know I absolutely love Lotus Biscoff, so these were my idea of heaven; I […]

  47. VB on February 16, 2019 at 7:41 pm

    Do I use smooth spread or the one with crunch?

  48. Ron on December 5, 2018 at 5:05 pm

    Insane stuff… would certainly recommend!
    Try using 360g white chocolate and 40g plain chocolate… you can really taste it but it gives it slightly less of a sickly taste and a darker colour. I think I might just prefer it.
    (I only found out because I only had 360g white chocolate and made it up with plain. But it worked very well!)

  49. 20 Amazingly Easy Rocky Road Recipes on November 24, 2018 at 9:34 pm

    […] 2. Biscoff Rocky Road […]

  50. Evie on June 26, 2018 at 6:05 pm

    This is totally moreish, delicious and easy.

  51. Nutella Rocky Road! - Jane's Patisserie on March 31, 2018 at 5:58 pm

    […] I went for a Milk Chocolate base, with Nutella and a smidge of butter, just like I do in my Biscoff Rocky Road (but with biscoff of course!). It makes it not completely rock solid like my Kinder Bueno one, but […]

  52. Lynne Wade on March 29, 2018 at 9:57 pm

    Hi. I don’t have unsalted butter…will Flora buttery work do suppose? Thanks x

    • Jane's Patisserie on March 29, 2018 at 10:05 pm

      I’ve never tried it but it might split – its worth a shot, but because of the other ingredients in comparison to just butter you have to be careful x

    • Lynne Wade on April 9, 2018 at 1:08 pm

      Hi! I waited until I had unsalted butter! Oh my! These are lush! I used an 8×10 tin as it’s what I had, and managed to cut them into nice size pieces…around 25!! They were just right!

    • Jane's Patisserie on April 9, 2018 at 8:25 pm


  53. Jane's Patisserie on November 30, 2017 at 8:31 pm

    What butter are you using? An actual butter? or a baking spread?

  54. Becca Moass on April 28, 2017 at 4:21 pm

    Just discovered your page/YouTube channel – your recipes look great!
    This rocky road is a delightful treat for the bank holiday and it worked really well – thank you!!
    Becca x

    • Jane's Patisserie on April 28, 2017 at 5:12 pm

      Hiya! Oh thats amazing, thank you Becca! I am so glad you liked it! x

  55. Sarah on February 28, 2017 at 9:11 pm

    Hello from Edinburgh, Scotland!
    Thank you so much for this recipe! I made it last weekend and am going to make it again for this weekend!! I used a mix of white chocolate and light condensed milk in the mixture and also added in goji berries for a red Chewy kick! On top I melted biscoff spread and then on top of that dark chocolate to make it a little less sweet! Brilliant idea thank you!

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  60. Bronte on October 31, 2016 at 1:31 pm

    These are more than insane!!! have made it loads now.. absolutely love your website… best one yet…:)

    • Jane's Patisserie on October 31, 2016 at 2:21 pm

      Awh yay!! I’m so glad you like the recipe so much’

  61. Leora on September 6, 2016 at 11:12 am

    Hi! I’m just wondering for the biscoff spread, did you use the bread spread or the crunchy cream spread? 🙂

    • Jane's Patisserie on September 6, 2016 at 11:26 am

      Umm I just used Biscoff spread.. It’s found near the nutellas and such in my local supermarkets ?

    • Leora on September 6, 2016 at 11:27 am

      Hi yes I understand, I was just curious if you used the crunchy version to give that slight crunchiness when eating ’em! Hello from Singapore by the way! Thank you so much for responding!

    • Jane's Patisserie on September 6, 2016 at 6:33 pm

      Ohh okay – you can use the smooth biscoff spread or the crunchy one! They’re the same spread here, just one has the bits in! And hello!!!

  62. Gracie | Craftily Baking on August 12, 2016 at 4:37 pm

    This looks great!

  63. Sophie on August 11, 2016 at 8:55 pm

    I’m thinking of making this on Saturday but just wondered how long it usually takes to set?

    • Jane's Patisserie on August 12, 2016 at 9:23 am

      It can take an hour, or it can take a few hours.. or a few more for it to set properly. It depends on how cold your fridge is really!

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