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