Decadent Biscoff Rocky Road Recipe
Biscoff rocky road
Biscoff rocky road
Ingredients
- 175g smooth Lotus Biscoff spread
- 150g cubed salted butter
- 250g white chocolate coarsely chopped
- 150g Lotus Biscoff cookies
- 60g mini marshmallows (vegetarian, if required)
- 80g roughly chopped pecans
Instructions
Step 1
Start by preparing a large heatproof bowl and placing it over a saucepan filled with a couple of inches of simmering water. Make sure the bottom of the bowl is not touching the water, as we want the gentle steam to do the work. Next, add the Biscoff spread, salted butter, and 200g of white chocolate to the bowl. Stir them together with a spatula or wooden spoon, keeping an eye on the mixture as it heats. You'll know it's ready when everything has melted together into a glossy, smooth consistency—this should take about 5 to 7 minutes. Once it reaches that beautiful texture, carefully remove the bowl from the heat and let it cool slightly. While you're waiting, grab your Biscoff biscuits and give them a light crush. You want a mix of larger chunks and smaller bits to create that perfect texture in your rocky road. This step is simple, but those little pieces will make a big difference in the final treat!
Step 2
Once your Biscoff mixture is melted and smooth, it’s time to add in the fun stuff! Gently fold in the crushed biscuits, mini marshmallows, and chopped pecans until everything is evenly coated. You’ll want to see those delicious bits evenly distributed throughout the mixture—this is where the magic happens! Next, grab an 18cm square tin and line it with baking parchment, making sure the parchment hangs over the sides for easy removal later. Pour the mixture into the tin, spreading it out with a spatula to create an even layer. Don’t forget to level the surface nicely; a flat top makes for beautiful slices later on. Once it’s all spread out, pop the tin in the fridge and chill for at least 3 hours, or until it’s completely set and firm to the touch. You’ll know it’s ready when it feels solid and holds its shape beautifully!
Step 3
While your rocky road is cooling, it’s time to melt that luscious white chocolate. Place the remaining 50g of white chocolate in a heatproof bowl. Set this bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir gently as it melts, watching for that smooth, creamy texture to form. If you prefer, you can also melt the chocolate in the microwave, heating it in short bursts of about 15-20 seconds, stirring in between until it’s perfectly melted. Once the chocolate is ready, carefully remove your rocky road from the tin and place it on a cutting board. Use a sharp knife to cut it into 16 squares, making sure to take your time for those nice, clean edges. Now, grab that melted white chocolate and drizzle it generously over the squares, letting it cascade down the sides for a beautiful finish. Allow the chocolate to set for a little while—just enough to create a tempting sheen before you dig in!
Nutrition Information
My Tip
For your Biscoff rocky road, make sure to let the melted mixture cool slightly before stirring in the crushed Biscoff biscuits and marshmallows. This helps prevent the marshmallows from melting and keeps their fluffy texture intact, adding delightful pops of sweetness to each bite.
Leftovers
To keep your Biscoff rocky road fresh, store it in an airtight container in the fridge for up to a week. When you’re ready to enjoy it again, pop a piece in the microwave for about 10-15 seconds to soften the chocolate and bring back that delightful gooeyness!
Make It Your Own
For a delightful twist, swap the pecans for toasted almonds for a nuttier flavor, and use dark chocolate instead of white chocolate for a richer taste. Enjoy the added depth!
