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White Chocolate Biscoff Rocky Road Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 36 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes plus 1 hour chilling
  • Yield: 18 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International

Description

This Easy White Chocolate Biscoff Rocky Road is a decadent no-bake treat combining creamy white chocolate, smooth Lotus Biscoff spread, crunchy Biscoff biscuits, mini marshmallows, and colorful white chocolate Smarties. Perfect for a quick and delicious dessert that sets in the fridge, it offers a delightful mix of crunchy, chewy, and creamy textures with a rich caramelized flavor from the Biscoff elements.

Ingredients

Chocolate Mixture

  • 300 g White Chocolate
  • 100 g Smooth Lotus Biscoff Spread (plus extra for drizzling)
  • 50 g Unsalted Butter

Rocky Road Mixture

  • 60 g Mini Marshmallows
  • 200 g Lotus Biscoff Biscuits
  • 100 g White Chocolate Smarties

Instructions

  1. Prepare the Tin: Line a 20x23cm (8x10in) baking tin with greased baking paper to prevent sticking and allow easy removal of the rocky road once set.
  2. Melt Ingredients: In a pan over low heat, gently melt the white chocolate, 100g of Lotus Biscoff Spread, and unsalted butter together. Stir continuously until the mixture is completely smooth and well combined, ensuring no lumps remain.
  3. Cool Slightly: Remove the pan from heat and allow the melted mixture to cool slightly. This step is crucial to prevent melting the mini marshmallows and white chocolate Smarties when combined, preserving their texture and appearance.
  4. Prepare Dry Ingredients: Roughly break the Lotus Biscoff biscuits into small pieces and place them in a large mixing bowl. This creates crunchy chunks that will add texture to the rocky road.
  5. Add Sweets: Add the mini marshmallows and white chocolate Smarties to the broken biscuits. Gently stir to distribute the ingredients evenly without crushing the marshmallows or Smarties.
  6. Combine with Chocolate: Pour the slightly cooled melted chocolate mixture into the bowl with the dry ingredients. Stir thoroughly to coat all solids evenly in the chocolate mixture, ensuring a uniform rocky road.
  7. Transfer to Tin: Pour the combined mixture into the prepared baking tin. Use a spatula or the back of a spoon to spread it out into an even layer.
  8. Compact the Mixture: Press down firmly on the mixture to compact it, helping the rocky road hold together once set.
  9. Warm Extra Biscoff Spread: Heat additional Lotus Biscoff Spread in the microwave in 10-second intervals until it reaches a pourable drizzling consistency. Be careful not to overheat, which can cause separation.
  10. Drizzle Topping: Drizzle the warmed Biscoff Spread over the top of the rocky road in a decorative pattern to add an attractive finish and extra flavor.
  11. Set in Fridge: Place the baking tin in the fridge for at least 1 hour or until the rocky road is completely firm and set.
  12. Cut and Serve: Once set, remove the rocky road from the tin by lifting the baking paper. Use a sharp knife to carefully cut it into bars of your desired size for serving.

Notes

  • Ensure the melted chocolate mixture is cooled enough before mixing with marshmallows to avoid melting and losing texture.
  • Pressing the mixture firmly in the tin helps the rocky road hold together better and makes clean cutting easier.
  • Use a sharp knife warmed under hot water and wiped dry to make neater cuts.
  • Store rocky road in an airtight container in the fridge for up to 5 days to maintain freshness.
  • For a nut-free version, this recipe is ideal as no nuts are included.

Find it online: https://ivysrecipes.com/white-chocolate-biscoff-rocky-road-recipe/