Calling all Biscoff fans, this is the recipe for you! This Biscoff Rocky Road is the stuff of dreams, crunchy Biscoff biscuits, chewy marshmallows and White Chocolate Twix’s are floating amongst a delicious Biscoff and white chocolate base. Heaven on Earth!
I honestly didn’t think there was a way to make rocky road better, it was already up there in my top treats tier or yumminess. Then along came this insane Biscoff Rocky Road, move over plain chocolate. There’s a new Queen in town.
Rocky Road has to be about the simplest bake to make. It’s just a case of melting and stirring. That’s it. The hardest part is preventing the white chocolate from splitting, but I’m here to help you out with that.
‘White chocolate is different to plain (bittersweet) and milk chocolate as it contains no cocoa solids but is usually made with cocoa butter. It can easily “sieze” and turn lumpy or grainy when melting and also scorches very easily. Generally it is much better to melt white chocolate in a bowl over a saucepan of warm water, rather than in a microwave, as it is easier to keep control over the temperature. Choose a bowl that sits snugly over your saucepan. The bowl should not come into contact with the water in the saucepan as this can cause over heating and the water only needs to be at the barest simmer (all chocolate melts at just above body temperature and white chocolate scorches at around 44c/110F). Chop your chocolate into even-sized pieces, or use chips, to help the chocolate to melt evenly’
Melted white chocolate hates liquids, including Golden Syrup, which is why I haven’t included any in the recipe. I tried and failed three times before I just gave up and omitted it altogether.
Now, don’t forget. Rocky Road is a very forgiving recipe, you can swap ingredients out very easily. I used Biscoff biscuits, mini marshmallows and White Chocolate Twix’s in this recipe but don’t worry if you can’t find these exact items in the supermarket. Any old biscuits, marshmallows or white chocolate bars can work here. Just freestyle it, nobodies judging.Print
For the Rocky Road:
- 550g white chocolate, divided
- 75g unsalted butter
- 400g smooth Biscoff spread
- 100g mini marshmallows
- 200g Biscoff biscuits, broken into large chunks
- 200g White Chocolate Twix’s
- 50g white chocolate, melted
- 100g Biscoff biscuits, broken to pieces
Line a 9×9″ baking tin with parchment, set aside.
In a large mixing bowl combine the mini marshmallows, broken Biscoff biscuits and Twix’s, give them a quick stir and set aside while you melt your chocolate.
In a heatproof bowl set over a pan of barely simmering water (ensuring the bottom of the bowl doesn’t touch the water) melt the butter, 350g of the white chocolate and 150g of the Biscoff spread together. Keep stirring until the mixture is smooth, do not over heat.
Pour the melted Biscoff mixture over the marshmallows, biscuits and Twix’s and stir until everything is fully coated. Drop the mixture into the prepared pan and press down into an even layer.
To make the topping melt the remaining 200g white chocolate and 250g Biscoff spread together in the bowl over the simmering water, as you did with the first lot. Stir until everything is smooth and glossy then pour over the rocky road base. Top with a little extra melted white chocolate and more broken Biscoff biscuits.
Place in the fridge to set for a few hours or over night. Cut into 16 squares and enjoy.
The Rocky Road will last for up to a week kept in an airtight container.
- Category: Baking
- Cuisine: British
Keywords: Rocky Road, Chocolate, Biscoff