Super Easy Biscoff Rocky Road Recipe
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g (14oz) White Chocolate
- • 125g (8tbsp) Biscoff Spread
- • 50g (3.5 tbsp) Unsalted Butter
- • 125g (4.5oz) Marshmallows
- • 250g Biscoff Biscuits - This can be a mixture of the plain and sandwich biscuits. (Approximately 19 plain and 10 sandwich biscuits or 2 cups)
- • 50g (3 tbsp) Biscoff Spread to drizzle on the top *optional
Preparation Steps
Grease and line a 20cm/8” square tin with baking paper.
Put the biscuits in a ziplock bag and bang them with a rolling pin until they are large chunks.
Melt the chocolate and butter in a large bowl in the microwave in 30-second bursts, stirring in between.
In a small separate bowl, melt the Biscoff spread for 30 seconds or until it’s runny and then stir into the white chocolate mix. Alternatively melt it all in a saucepan, but be careful not to overdo the chocolate.
Add the biscuits and marshmallows. If you want the marshmallows to retain their shape fully you can freeze them beforehand, as otherwise they can melt slightly.
Pour into the tin and bang it on the bench to get rid of air holes. You can pat down slightly with a spoon but try not to do so too much as the marshmallows tend to be melty and you’ll spread them over the top.
Put in the fridge to set for 2-3 hours.
Remove from the tin. Melt the remaining Biscoff Spread for 30 seconds or so in the microwave.
Place into a piping bag with a small nozzle or into a ziplock bag and cut a small bit of the corner off, and drizzle it over the top. Alternatively just use a spoon!
Place back into the fridge to set for another 30 minutes or so.
Allow it to come back up to room temperature to slice to avoid cracking too much, and then enjoy!