Biscoff rocky road
Cuts into 16 squares
Easy
Prep:
Cook:
plus at least 3 hrs chilling
Feel free to adapt this rocky road with your favourite additions – you could use ginger biscuits, glacé cherries or a few pretzels, if you like
Skip to ingredients
Units:
- 175g Lotus Biscoff smooth spread
- 150g salted buttercut into cubes
- 250g white chocolateroughly chopped
- 150g Lotus Biscoff biscuits
- 60g mini marshmallows(vegetarian, if needed)
- 80g pecansroughly chopped
Nutrition: Per serving
- kcal293
- fat21g
- saturates9g
- carbs23g
- sugars17g
- fibre1g
- protein3g
- salt0.35g
Method
step 1
Melt the Biscoff spread, salted butter and 200g of the white chocolate in a large heatproof bowl set over a pan of simmering water (making sure the water doesn’t touch the bowl), stirring until glossy and smooth. Remove from the heat and set aside to cool slightly. Meanwhile, lightly crush the Biscoff biscuits so you have pieces in a mixture of sizes.
step 2
Stir the crushed biscuits, mini marshmallows and pecans into the melted Biscoff mixture. Scrape into an 18cm square tin lined with baking parchment, level the surface and chill for at least 3 hrs, or until completely solid.
step 3
Meanwhile, melt the remaining 50g white chocolate in a heatproof bowl over a pan of simmering water as before or in short bursts in the microwave. Remove the rocky road from the tin and cut into 16 squares, then drizzle over the melted white chocolate. Leave to set slightly before serving.
