Biscoff Rocky Road Recipe
This Biscoff rocky road is creamy, crunchy, chewy and delicious! It's made with white chocolate, which pairs beautifully with the distinctive flavours of Biscoff.
Servings: 16 pieces
Equipment
- Weighing scales (or cup measures)
- Medium mixing bowl microwave safe
- Silicone spatula (or wooden spoon)
- Square 20cm (8") nonstick cake tin
Ingredients
For the rocky road mixture
- 400 g white chocolate
- 50 g salted butter
- 125 g Lotus Biscoff spread
- 100 g white chocolate chips
- 25 Lotus Biscoff caramelised biscuits 200g/7oz broken into bitesize pieces
- 100 g mini marshmallows
For the top
- 100 g Lotus Biscoff spread
- 7 Lotus Biscoff caramelised biscuits 50g/2oz
Instructions
- Line a 20 x 20cm (8 x 8 inch) baking tin with baking paper.
- Put the white chocolate, butter and biscoff in a large heatproof bowl. Melt gently in the microwave in 20 second bursts, stirring between each burst, or over a bain-marie until smooth. Leave to cool until it feels room temp to the touch but is still liquid.
- Add the biscuits, white chocolate chips, and mini marshmallows. Stir well until everything is evenly coated.
- Immediately tip the mixture into your lined baking tin. Level off.
- To decorate, gently warm the Biscoff spread in the microwave for about 10 seconds, then drizzle over the rocky road to create a thin covering layer.
- Press the Biscoff biscuits on top, breaking some and leaving some whole.
- Place in the fridge for at least 2 hours or overnight to set. Once set, cut into 16 squares in a 4 by 4 pattern and enjoy.
Nutrition
Calories: 264kcal | Carbohydrates: 30g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 88mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 0.1mg
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