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biscoff rocky road
Kathryn Coyle

Biscoff Rocky Road

This biscoff rocky road tastes so delicious and has crunchy Lotus biscuits, fluffy mini marshmallows, and creamy melted chocolate all smothered in that famous cookie butter flavour. You can't go wrong if you love that biscoff flavour!!
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Prep Time 15 minutes
Cook Time 3 hours
Servings: 9
Course: Dessert, Snack
Cuisine: no bake
Ingredients Equipment Method Video Notes

Ingredients
  

  • 10-15 whole biscoff biscuits
  • 1 cup mini marshmallows
  • 200 g white chocolate
  • 100 g unsalted butter if you only have salted it is fine
  • 3 heaped tbsp biscoff spread smooth or crunchy works
  • 1/2 cup smooth biscoff spread smooth if you want a more polished look
  • 9 whole biscoff biscuits for decoration

Equipment

  • 1 large mixing bowl
  • 1 Rolling Pin to crush the biscuits
  • 1 smaller heatproof bowl for melting chocolate
  • 1 squared dish I use 9x9
  • 1 parchment paper

Method
 

  1. Line a square baking tin with parchment paper
  2. Crush the Biscoff biscuits into small pieces in a bowl (leave some bigger pieces like a traditional rocky road)
  3. Combine crushed biscuits and mini marshmallows
  4. Melt white chocolate and butter on very low heat in a separate heat proof bowl. Use a double boiler or microwave in 20 second bursts and stir as you go
  5. Then stir in 3 tbsp Biscoff spread
  6. Pour the melted chocolate mixture over the biscuits and marshmallows and stir until coated
  7. Transfer to the tin, pressing into an even layer
  8. Melt the remaining Biscoff spread in the microwave in 20 second burts and stir. Pour over the top
  9. Decorate with Biscoff biscuits and refrigerate for 2–3 hours or until set
  10. Slice with a large sharp knife and enjoy!

Video

Notes

Keep your Biscoff Rocky Road in an airtight container in the fridge for up to 7 days