Biscoff Rocky Road is a super delicious no-bake dessert, loaded with crunchy biscuits, sweet white chocolate, fluffy marshmallows and creamy Biscoff spread! YUM.
Biscoff Rocky Road
I adore Biscoff spread that I could eat it straight from the jar with a spoon. And I always like to incorporate it into my dessert recipes!
This Biscoff rocky road recipe is extremely delicious, super easy to make, and comes together quickly. However, here are some things I noticed experimenting with this recipe:
Adding the White chocolate was a very good thing to do. It really lets the flavors shine.
Also, a very important note is that you need to press the biscuit mixture firmly in the pan; otherwise, your treat will not stick together and will crumble, and that's what happened to me the first time I made this recipe.
I have also noticed that melting the butter, chocolate, and Biscoff spread altogether makes the mixture split into an oily mess. That is something that no one desires! So I highly recommend melting them separately.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
- Biscoff spread: The star of this recipe. In case you haven't had Lotus Biscoff before, the flavor is deeply caramelized and gently spiced.
- Biscoff cookies or biscuits: I add crushed lotus biscoff biscuits to add the double biscoff hit to my biscoff rocky road treat.
- Mini marshmallows: Without marshmallows, it wouldn't be the rocky road! I used pink and white tiny marshmallows.
- White chocolate: I prefer white chocolate because it is a little bite on the sweeter side. You may use dark or milk chocolate if you want.
- Golden syrup: I add just 1 tablespoon because it provides a soft and sweet texture to the biscuits. You can replace it with honey.
- Butter: I prefer unsalted butter In my rocky road recipes.
- Toppings: I used melted white chocolate, biscoff spread, and crushed biscoff biscuits.
How to Make Biscoff Rocky Road?
One: Line a 20cm baking pan with parchment paper.
Two: In a large mixing bowl, add the marshmallows and crushed biscuits, drizzle with the golden syrup, stir until combine.
Three: In a small bowl, add white chocolate and butter, then microwave for 20-30 seconds.
Four: Place the biscoff spread in another small bowl and microwave for 20 seconds until it melts.
Five: Now, pour the melted biscoff spread and the melted chocolate mixture over the crushed biscuits, stir well until combined.
Tip: Wait a few minutes after the mixture has melted before adding it to the marshmallows. The marshmallows will melt if the mixture is too hot.
Six: Transfer the mixture into the baking pan; press the mixture firmly into the pan with the back of a spoon to make an even layer.
Seven - Make the topping: In two separate bowls, microwave the biscoff spread and white chocolate until it melts.
Eight: Drizzle over the base, then sprinkle the crushed biscuits on the top. Place in the fridge for 2-3 hours. Then cut and serve.
Tip: You'll need to chill the mixture to get the rocky road to set.
Tips and Variations
- Before you begin, grease the baking pan. Even though this is a no-bake treat, doing so helps hold the parchment in place when putting the rocky road mixture in the pan.
- You may also add some popcorn, Maltesers or M&Ms.
- Add a teaspoon of cinnamon to the crushed lotus biscoff biscuits for extra flavor.
Recipe FAQs
Everyone seemed to have their own opinions on the subject. In my experience, tiffin has a base composed primarily of cookie crumbs and butter, whereas rocky road is comprised of molten chocolate with various ingredients blended in.
Yes, But it can be kept at room temperature. At room temperature, the texture will be considerably softer, and the shelf life will be shorter. Rocky road is kept in the fridge for up to three weeks.
More Biscoff Recipes
- Biscoff Cheesecake Recipe
- Biscoff Porridge
- Easy Biscoff Mug Cake
- Biscoff Ice Cream Recipe (No Churn)
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Recipe Card
Easy Biscoff Rocky Road
Ingredients
- 200 g Biscoff spread
- 200 g Biscoff biscuits , crushed
- 150 g mini marshmallows
- 300 g white chocolate
- 1 tablespoon golden syrup
- 70 g butter , unsalted
Topping
- 2 tablespoon white chocolate, melted
- 2 tablespoon Biscoff spread
- 1 Biscoff biscuits, crushed
Instructions
- Line a 20cm baking pan with parchment paper.
- In a large mixing bowl, add the marshmallows and crushed biscuits, drizzle with the golden syrup, stir until combine.200 g Biscoff biscuits, 1 tablespoon golden syrup, 150 g mini marshmallows
- In a small bowl, add white chocolate and butter, then microwave for 20-30 seconds.300 g white chocolate, 70 g butter
- Place the biscoff spread in another small bowl and microwave for 20 seconds until it melts.200 g Biscoff spread
- Now, pour the melted biscoff spread and the melted chocolate mixture over the crushed biscuits, stir well until combined.
- Transfer the mixture into the baking pan, press the mixture firmly into the pan.
- Making the topping: In two separate bowls, microwave the biscoff spread and white chocolate until melt.2 tablespoon Biscoff spread, 2 tablespoon white chocolate, melted
- Then, drizzle over the base then sprinkle the crushed biscuits on the top. Place in the fridge for 2-3 hours, then cut and serve.1 Biscoff biscuits, crushed
Notes
- Wait a few minutes after the mixture has melted before adding the marshmallows. The marshmallows will melt if the mixture is too hot.
- I have noticed that melting the butter, chocolate, and Biscoff spread altogether makes the mixture split into an oily mess. That is something that no one desires! So I highly recommend melting them separately.
Evelyn says
I made these biscoff bars using dark chocolate instead of white chocolate. My daughter and her friends love them.
Olivia says
I made these biscoff bars today. They were amazing and so easy to make.
Harriet says
I love all the no-bake bars, and this rocky road is just full of marshmallows, my favourite dessert ever.
Erin says
This bars recipe is way better than my old one. It is really amazing. Thanks!!
Malika says
These biscoff bars are delicious and taste amazing. My children love them so much, especially the youngest, who is keep asking me to make it again.