Biscoff Rocky Road
Indulgent no-bake lotus biscoff rocky road bars, perfect for biscoff lovers everywhere!
Servings 12
Calories 530kcal
Equipment
- Kitchen Scales
- Mixing Bowl
- Microwave
- Saucepan
- Wooden Spoon
- 20 cm (8'') Square Baking Tin
Ingredients
- 220 g Biscoff Biscuits crushed
- 160 g Chocolate Caramel Bars chopped into pieces
- 100 g Mini Marshmallows
- 350 g White Chocolate
- 70 g Butter
- 200 g Biscoff Spread
- 1 tablespoon Golden Syrup
For the topping
- 50 g White Chocolate melted
- 50 g Biscoff Spread melted
- 2 Biscoff Biscuits crushed
Instructions
- Grease and line a 20cm baking tin with baking paper.
- Place the crushed biscuits, marshmallows and chopped Twix bars in a mixing bowl. Drizzle over the golden syrup and give it a quick mix.
- Place the chopped white chocolate and butter in a bowl and place this over a pan of simmering water. Make sure you don't let the bottom of the bowl touch the water. Stir until the chocolate is melted.
- Place the biscoff spread in a microwaveable bowl and melt in the microwave. It should only take 20-30 seconds and I suggest doing it in 10-second blasts. Try not to stir it as it will stiffen.
- Pour the melted white chocolate mix and the melted biscoff spread into the bowl with the crushed biscuits. Stir to combine then press the mixture firmly into a 20cm tin.
- For the topping, place the white chocolate in a bowl and the biscoff spread in a separate bowl. Melt both in the microwave until runny then drizzle over the base. You could use a skewer to create a marble effect if you wish.
- Sprinkle over some finely crushed biscoff biscuits and place in the fridge for 2 hours until set. Cut into bars and enjoy!
Notes
Top Tips:
- Melt the white chocolate and biscoff separately. I find that the mixture goes grainy and stiff if you try and melt them together. I melt the white chocolate with the butter in a bowl placed over a pan of simmering water and I melt the biscoff spread in the microwave.
- Make sure you use vegetarian marshmallows if you need the biscoff rocky roads to be vegetarian-friendly.
- Don’t crush all of the Biscoff biscuits too finely. You want some nice bits of crunchy texture.
- When pressing the rocky road mixture into the tin, use the back of a metal spoon and make sure to press down very firmly.
- Make milk chocolate biscoff rocky road by replacing the white chocolate with milk chocolate (or you could even use dark chocolate).
- Replace half the biscoff biscuits with ginger biscuits to give the rocky road a lovely warmth.
- Add fudge or popcorn to the biscoff rocky road for extra texture and flavour!
- Use white chocolate twix bars for a biscoff and white twix rocky road.
- Add a handful of raisins or chopped nuts for added texture and flavour.
- Store. The biscoff rocky road will keep in an airtight tin for up to a week. If the weather is particularly warm I would suggest storing the biscoff rocky road in the fridge so that they don't become too soft.
- Freeze. The rocky road bars are also suitable for home freezing.
Nutrition Facts
Biscoff Rocky Road
Amount per Serving
Calories
530
% Daily Value*
Fat
30
g
46
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Cholesterol
12
mg
4
%
Sodium
159
mg
7
%
Potassium
143
mg
4
%
Carbohydrates
61
g
20
%
Fiber
1
g
4
%
Sugar
42
g
47
%
Protein
6
g
12
%
Vitamin A
38
IU
1
%
Vitamin C
1
mg
1
%
Calcium
94
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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