Biscoff Rocky Road!
A sweet, chocolatey, and crunchy biscoff rocky road with lotus biscoff biscuits, mini marshmallows, and even more biscoff!
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Servings: 16 Pieces
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