Biscoff Rocky Road!
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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!
Ingredients
Rocky Road
- 400 g white chocolate
- 50 g unsalted butter
- 125 g biscoff spread
- 150 g mini marshmallows
- 250 g biscoff biscuits (chopped)
Extras
- biscoff spread
- biscoff biscuits
Instructions
- Line a 9x9″ Square tin with parchment paper and leave to the side.
- Add the white chocolate and butter to a large bowl
- 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 until 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 until 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!
Notes
- This recipe will last for 7+ days at room temperature or in a fridge
- You can freeze the rocky road for 3+ months
- The smooth or crunchy spread works really well
- I use mini marshmallows but regular marshmallows can also work
- You can also use any other biscuit you like - I just stick with the biscoff theme
- I use 9" square tin in my recipe
- I use this white chocolate in this recipe
ENJOY!
Find my other Traybake & Rocky Road Recipes on my Recipes Page!
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J x
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Jane,
Love this recipe, can it be frozen?
Hello! Thank you so much, yes you can freeze it but the biscoff will soften x
Could this be made into a log rather than a tray bake?
Thanks!
Hiya! I don’t see why not! x
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
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
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!
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??
There is a quick 1 minute video on my Facebook page – but it can depend on temperature differences of the ingredients sometimes!
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 …
Excellent recipe! This rocky road is now a firm favourite at home!
Truly scrumptious and very simple.
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
Basically yes – I use butter in nearly all of my rocky roads!
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.
You use the recipe as it is, and then an extra half! (so 600g) xx
Great thanks so much. Iv made this recipe already and it was a massive hit so iv being tasked with making a bigger one 😄
would this work with dark chocolate or would it be too bitter?
It should do yes! If you like dark chocolate it would be lovely x
HI Jane,
does this have to be unsalted butter or could I get away with using stork as it is only 50g?
xx
Stork should be okay, but can sometimes make chocolate seize if over heated xx
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!
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
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
Loved it, easy to make
Yuuuuuummm! What a delicious recipe. I cut it into quite small pieces though as it’s very sweet. Just gorgeous for a treat 😍
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
Ah yay! They should be fine to freeze x
Can you use Biscoff creme biscuits instead of the standard biscoff biscuits?
I couldn’t get hold of the normal ones!
Yes absolutely, sounds yummy! x