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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Is there anyway I can use half the amount of white chocolate and use biscoff spread instead ?
made these with vegan white chocolate and they came out perfectly, love!!
Hi what did you use instead of the butter? Going to try make a vegan batch. Thank you!
YUM!
Another amazing recipe Jane! These went down a storm, another to be added to the favourites list
Hi if the batch seizes is there anything I can do with it? Don’t want it to go to wate
You can add some full-fat milk and stir it in to bring it back x
Hello
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!!
I haven’t tried this with the sauce yet, so that does sound like a reasonable plan but I am unsure!
Hello! Can I ask how many calories per serving?
Thank you x
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?
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?
If the mixture gets wet it will seize and it will solidify x
Try cheap 40 p chocolate,the Aldi or Morrisons saver chocolate , as the oils in chocolate like milky bar etc. I find they don’t work for me, it nearly went completely wrong on me too… I managed to do it just.. as the chocolate was seizing… I think personally it’s the butter, I make chocolate fudge all of the time, and white chocolate is made with cocoa butter not cocoa powder, so that could be why, so next time I’ll use 50 grams extra white choc, and only put a little bit if butter in or none.. hope it works for you next time.
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?
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
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 😊
Yes for sure you can! And it can be kept in the fridge or room temp – either works! x
Hiya, just wondering if you think this would work if i switched the white chocolate for toblerone ? thank you .
Have a look at my Toblerone rocky road!
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?
Super easy to make! I enjoyed these very much 😀
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
How long does it last in the fridge,? And do the biscuits soften?
Hi I am making this today (looks delicious!) To have next weekend, what’s the best way to store it until then? Anna x