This easy no bake biscoff rocky road is packed full of crispy Lotus biscoff biscuits, biscoff spread swirled white chocolate, chewy marshmallows and crunchy almonds. Taking less than 10 minutes to prepare, it is an easy baking recipe that kids love to make too.
I was pretty sure that in the heirachy of rocky road recipes, Maltesers rocky road was the king, but this lotus biscuit rocky road recipe may actually emerge the winner. Mr Jones thinks so, as he happily munches through at least two pieces with his coffee. You may be thinking, white chocolate AND biscoff spread – isn’t this rocky road going to be super sweet? Actually it isn’t. The crunchy biscuits and almonds help to break up all that white chocolate to make a chocolate no bake slice so tasty, you will be left wondering if you should have another slice…
Why we love this recipe
- Fun for kids to make.
- Makes a delicious edible gift.
- No bake – perfect for those days when you don’t want to turn the oven on.
- Made from 5 ingredients.
- Takes just minutes to prepare.
Ingredient notes and substitutions
- Lotus Biscoff biscuits – These European crispy spiced caramel biscuits, speculoos, or speculaas have found their way across the globe, and with good reason. Their flavour is so unique there isn’t another biscuit you could really substitute in for them.
- Lotus Biscoff smooth spread – The star that really differentiates this recipe for white chocolate rocky road from all the rest. I have only just discovered this Lotus biscuits in spread form, smooth and creamy. Again, if you cannot get hold of this, I would recommend you make this easy rocky road and adapt to your tastes if you need to.
- White chocolate – I have tested making this rocky road with dark chocolate, but I personally found the bitterness from it made the biscuits taste slightly burnt. Milk chocolate slightly overpowers it, but white is the best, in my opinion. However, this is personal taste, use whichever chocolate you prefer. In Australia, I find Milky Bar, Lindt and Nestle Plaistowe the easiest white chocolate to work with (other brands can not melt as well.) In the UK, any white chocolate should work in this recipe.
- Marshmallows – I use mini marshmallows in the photos, but I have used normal sized marshmallows too, and cut them in to quarters.
- Almonds – I use roasted almonds, but you can toast your own almonds – see note below for how to do this.
How to make this rocky road recipe from scratch
(For full, detailed recipe, please see recipe card at the end of the post. This is for guidance only.)
- Line your dish with baking paper.
- Break the white chocolate into a heatproof bowl and melt.
- Roughy chop toasted almonds (if using).
- Roughly break the Lotus biscuits.
- Add marshmallows and chopped almonds to the biscoff biscuits.
- Pour over the melted white chocoalte.
- Add the biscoff spread.
- Mix well to combine, then press down into your lined container.
- Top with extra Biscoff spread and Lotus biscuits, optional, before placing in the fridge to set.
Biscoff biscuits are blended with oils and sugar to produce a smooth, creamy and spreadable version of Lotus Biscoff biscuits.
Biscoff is like Nutella in the fact that it is a sweet smooth creamy spread, however the taste of Biscoff spread is more caramel-cinnamon, whereas Nutella is hazelnut chocolate.
Yes, Biscoff spread (and Biscoff biscuits) are nut free.
To roast in the oven, lay the almonds in a single layer on a baking sheet and toast in a preheated oven at 160˚C/325˚F for 5-10 minutes. To roast in a pan/skillet: place in a dry pan and toast, shaking often, for 3-5 minutes until golden. Cool before adding to the rocky road.
My recipe tips
- Don’t crush the biscoff biscuits too much, you want some larger pieces.
- White chocolate can be tricky to work with as it can seize and become grainy. To prevent this, I recommend melting the chocolate in a ban marie (a heat proof bowl set over a pan of just simmering water). This is more gentle than a microwave, and you can keep an eye on it.
- For a nut free biscoff rocky road recipe, leave out the almonds. You don’t need to replace them with anything.
- Wait a couple of minutes before adding the melted chocolate to the marshmallows. If you pour the chocolate over the marshmallows whilst really hot, they will begin to melt. Whilst this doesn’t affect the taste, it doesn’t look as pretty.
- You can add the biscoff spread to the white chocolate, however I like keeping it seperate and having a slightly marbled effect in the chocolate to get mouthfuls that taste strongly of biscoff, and then mouthfuls that the flavour of white chocolate is stronger.
- Press the mixture firmly in the tin, to avoid it crumbling when cut into pieces.
How to neatly cut rocky road
Take out of the fridge 30 minutes before you want to cut it. Dip a sharp knife into boiling water, dry on a tea towel or kitchen paper, then slice. Repeat as needed. Place the rocky road back in the fridge until needed.
This rocky road recipe will keep in the fridge for up to 5 days.
Why not try…
You may also like these other easy no bake recipes:
Biscoff Rocky Road
- a 18 cm x 13 cm ( 7" x 5 ") baking dish or tin
- 200g (7oz) White chocolate
- 3 tablespoons smooth Biscoff spread
- 35g (¼ c) roasted almonds (see note below for how to roast them)
- 20g (⅓ c) mini marshmallows
- 70g (2½ oz) Lotus Biscoff biscuits
- ½ tablespoon Biscoff spread for top, optional
- 3-4 Lotus biscoff biscuits for top, optional
- Line a 18 cm x 13 cm ( 7" x 5 ") baking dish with baking paper.
- Toast almonds if needed and leave to cool.
- Break the white chocolate into pieces and place in a heat proof bowl. Set this bowl over a saucepan of barely simmering water (make sure the bottom of the bowl isn't touching the water) and slowly melt the chocolate.
- While the chocolate is melting, break the Lotus biscuits – you want some larger pieces and smaller crumbs.
- Roughly chop the almonds.
- Add the almonds and mini marshmallows to the Lotus biscuits.
- Pour the melted white chocolate over the biscuits, almonds and marshmallows.
- Add the biscoff spread.
- Mix well to combine then spoon in to your prepared tin, pressing down well.
- Top with a little biscoff spread (see tip below) and some large pieces of Lotus biscuit.
- Place in the fridge to set.
- Cut into 10 pieces and store in a covered container in the fridge.