This no-bake Biscoff Rocky Road is completely irresistible. A combination of white chocolate mixed with Lotus Biscoff spread, crushed Biscoff biscuits and mini marshmallows.
The entire Rocky Road is then enrobed in a thick layer of white chocolate. It takes ten minutes to prep and sets quickly in the fridge.
You could be eating this within an hour or two. So, what are you waiting for?!!
Oh my goodness gracious, I knew it would be good but I hadn't anticipated quite HOW GOOD. This has got to be my favourite Rocky Road to date.
Much like a tiffin, this is a no-bake dessert/sweet snack which makes it so quick and easy to make.
The recipe I'm sharing today is a bit different from my other Rocky Roads. I usually use a mixture of dark, milk and sometimes white chocolate. Check out my Malteser Rocky Road and Popcorn Rocky Road for examples.
This Biscoff Rocky Road is made entirely with white chocolate and I'm so glad because it truly allows the flavours to sing.
If you're not too familiar with Lotus Biscoff (where have you been?!) the flavour is deeply caramelised and ever so slightly spiced. It's totally addictive, I could eat it from the jar with a spoon...
Using the spread has become a favourite pastime of mine because it tastes exactly like the original Lotus biscuits - for this recipe I've used the creamy and smooth version. Lotus also make a crunchy version of the spread which is equally as amazing to bake with.
It's really REALLY easy to make my Biscoff and White Chocolate Rocky Road. Below are my top tips to ensure you can make it perfectly yourself.
- Melt the white chocolate in a bain-marie (a bowl set over a pan of simmering water) The reason for this is that white chocolate is notoriously finicky and can be a real pain to melt in the microwave. Melting it slowly means it won't burn or seize.
- Warm the Biscoff spread up for 30 seconds or so before mixing it into the white chocolate. This will make it easier to combine.
- Add melted butter to the white chocolate/Biscoff mixture. Normally I would tell you to melt the butter, chocolate and maybe some golden syrup in a saucepan. As white chocolate is temperamental, you risk splitting it if isn't done in stages as per the recipe at the bottom of the page.
How to make it
Who doesn't love a quick traybake? It will take you less than 10 minutes to make this delicious recipe.
All you need to do is melt the chocolate, spread and butter and mix it all together.
You'll end up with a Biscoff flavoured chocolate!
Next, crush the biscuits. It's easy to do this by hand so I didn't bother with a ziplock bag and rolling pin for this recipe.
Add the biscuits to the melted chocolate mixture along with the marshmallows and give everything a really good mix until it's evenly coated.
Tip the mixture into a lined 20cm tin and use a spatula to pack the Biscoff Rocky Road into the tin.
Melt more white chocolate and spread it all over the top.
For decoration, I warmed up some Biscoff spread then drizzled it over the top in lines.
I then took a wooden chopstick and dragged it through the lines from the opposite direction.
Amy's tip: Watch the video to see how I got the swirl into the white chocolate topping!
As you can see from my video/photos I cut the Biscoff Rocky Road into 9 squares. They were massive! In the real world, you can get at least 20 decent sized portions from this recipe.
The only reason I cut mine into 9 is that I put the round Lotus biscuits on for decoration and I didn't want to cut through them! By all means use the round biscuits to decorate but there's no need to space them out as far as I did. You can then use the biscuits as a cutting guide.
I hope you love this White Chocolate and Biscoff Rocky Road, it's one of my favourite things I've baked lately!
Please leave me a star rating and comment if you make it :)
- 360g (2 cups) white chocolate
- 200g (½ cup) Lotus Biscoff spread
- 50g (3 tbsp) unsalted butter
- 200g (20 biscuits) Lotus Biscoff biscuits
- 150g (3 cups) mini marshmallows
- 250g (1 + ¼ cups) white chocolate
- 4 tbsp Lotus Biscoff spread
- Lotus Biscoff biscuits/cremes (round ones) to decorate
- Line a 20cm square tin with baking paper
- Set a heatproof bowl over a pan of simmering water (do not allow the bowl to touch the water). Break the white chocolate (360g) into small pieces and put it into the bowl. Leave to gently melt, stirring occasionally.
- When the chocolate has melted take it off the heat. Warm the Biscoff spread (200g) for 30 seconds in the microwave then add it to the melted white chocolate. Mix until uniform in colour.
- Melt the butter (50g) in the microwave and add it to the white chocolate and Biscoff mixture. Mix well to fully combine.
- Use your hands to break the Lotus Biscoff biscuits (200g) up into chunks. Aim to snap each biscuit into 4-6 pieces. Add the biscuits to the mixing bowl along with the mini marshmallows (150g). Stir thoroughly until everything in the bowl is completely coated.
- Tip the Rocky Road mixture into the prepared baking tin. Use a spatula to press the mixture firmly into the tin.
- Melt the remaining white chocolate (250g) in the same way as before. Pour it on top of the Rocky Road and use the back of a spoon to smooth it out so that the top of the Rocky Road has an even coating of white chocolate.
- Warm the Biscoff spread (4 tbsp) in the microwave then drizzle it in lines on top of the white chocolate. To create the swirling effect, use a chopstick or similar to drag lines through the drizzled Biscoff spread in the opposite direction.
- Add Biscoff biscuits for decoration. Refrigerate for 1-2 hours then slice into squares with a sharp knife.
- You can use cheap white chocolate to make this recipe as the flavour will be completely taken over by the Biscoff spread.
- Don't melt the white chocolate in the microwave or it will seize. Instead do as directed in Step 2 of the recipe.
- Warming the Biscoff spread in the microwave will make it easier to mix into the white chocolate.
- Press the mixture firmly into the tin to ensure everything sticks together and sets well.
- Once you've added the white chocolate topping, work quickly to add the Biscoff spread and swirl it in otherwise it will set and not be as easy to get a good pattern.
- If it's difficult to cut allow to come to room temperature before attempting to slice.
- Storage: store in a sealed container in the fridge or at room temperature. The Biscoff Rocky Road will keep for at least a week.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 51Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 29mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 0g
Nutrition is an estimate only.