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–+ servings
overhead photo of the top of cut Biscoff rocky road to show the Lotus biscoff biscuit decoration and cookie butter swirls

Biscoff Rocky Road

Robyn
This easy white chocolate biscoff rocky road is packed full of crispy Lotus biscoff biscuits, biscoff spread, chewy marshmallows and almonds.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Setting time 2 hours
Total Time 2 hours 20 minutes
Course baking, Dessert, Snack
Cuisine modern English
Servings 10 pieces
Calories 191 kcal

Equipment

  • a 18 cm x 13 cm ( 7" x 5 ") baking dish or tin

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

To toast almonds for roasted almonds: spread the almonds in an even layer on a baking sheet and place in the oven 180 for 5 minutes until lightly golden, or under the grill. You can also toast them in a dry frying pan, shaking the pan regularly.
To drizzle Biscoff spread: Place the spoonful of Biscoff spread in a small bowl and set over a pan if simmering water for a minute or two. (I use the same saucepan I used to melt the white chocolate.)
Lotus Biscoff biscuits – These European caramel biscuits, speculoos, have found their way across the globe, and with good reason. 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. 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 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.
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 uit.
Wait a couple of minutes before adding the melted chocolate to the marshmallows. If you pour the chocolate over them whilst really hot, they will begin to melt. Whilst this doesn’t affect the taste, it doesn’t look as oretty.
Press the mixture firmly in the tin, to avoid it crumbling when cut into pieces.
Nut free biscoff rocky road: leave out the almonds. 

Nutrition

Calories: 191kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 4mgSodium: 53mgPotassium: 91mgFiber: 1gSugar: 17gVitamin A: 6IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Keyword Biscoff, dark chocolate rocky road, Lotus biscuits, no bake, white chocolate

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