This delicious and moreish, easy biscoff rocky road is made using white chocolate, marshmallows, lotus biscoff biscuits, biscoff spread, brownies and even more biscoff!
No-Bake Biscoff Rocky Road
If you’re as obsessed with Biscoff as I am, then this Biscoff Rocky Road is going to be your new favourite recipe! It’s the ultimate no-bake dessert, It is super easy to make, packed full of delicious flavours, and honestly impossible to resist (I may or may not have eaten more than Id like to admit). This biscoff treat is Made with white chocolate, gooey marshmallows, crunchy Lotus Biscoff biscuits, rich brownie chunks, and a generous swirl of Biscoff spread…it’s biscoff-on-biscoff heaven!
If you love Biscoff, Try these recipes too!
- No Bake Biscoff Millionaire “shortbread” with microwaveable Biscoff caramel
- Biscoff & Coffee Caramel Slice
Why You’ll Love This Biscoff Rocky Road
- No baking required– This recipe is super quick and easy, no oven is needed. Simply just melt, mix, and set in the fridge!
- Super customisable– You can swap in your favourite mix-ins such as nuts or even raisins!
- Perfect for Biscoff lovers– Double Biscoff with spread and biscuits! A biscoff lovers dream dessert right here!
- Brownies– This rocky road takes it up a notch and has chunks of brownies in! I used left over homemade brownies (I know, who has left over brownies?…) I recommend using shop brought brownies for this recipe as you don’t need a lot and the chances of having left over brownies are close to none haha! You can always skip the brownies and have a classic biscoff overload rocky road instead!
- Freezer friendly– This recipe is perfect to make ahead of time as you can keep it in the freezer and thaw when you want to eat a piece or serve it to friends and family as both kids and adults alike will love this biscoff rocky road.
Ingredients You’ll Need
- 400g White chocolate– For that creamy base. I used a supermarkets own brand for this! Its 55p from Aldi or Tesco, Id avoid using baking chocolate.
- 200g Lotus Biscoff biscuits– Crushed roughly for the perfect crunch (you don’t want to finely crush the biscuits, crush them into medium sized chunks).
- 100g Mini marshmallows– Adds chewiness, You can skip the marshmallows and make a tiffin instead if you aren’t a marshmallow fan.
- 100g Biscoff spread– Melted into the chocolate for extra biscoff flavour.
- 150g Brownie chunks– Optional but adds a delicious chocolate flavour and fudgy texture (use homemade or shop-bought).
- Extra Biscoff spread for drizzling– Because why not?! I don’t think we need a reason for MORE biscoff do we?
- Biscoff Crumbs- This is for the topping, you can sprinkle on more marshmallows and brownies onto the top as well if you’d like.
Tips & Tricks
- Don’t overheat the chocolate– Microwave low and slow to prevent it seizing.
- Use mini marshmallows for best texture, avoid using big marshmallows. You could try chopping up big marshmallows but it may alter the texture slightly.
- Chill before slicing– For clean edges and easy cutting.
- Store in the fridge for up to 5 days in an airtight container.
- Freezes well for up to 2 months. just defrost before serving.
- For this Biscoff rocky road recipe, I use an 8-inch square tin. This size gives you a lovely thick, chunky rocky road. I like to press the mixture in firmly so it sets well and holds together nicely when sliced. To do this, I wear gloves and use my hands to press the rocky road flat into the tin. Alternatively, you can place a piece of baking paper over the top and use the back of a spoon or a flat spatula to press it down firmly. This helps to pack everything in tightly and avoids a crumbly texture once it’s set.
- If you’d prefer a slightly thinner rocky road, feel free to use a 9-inch tin instead. It will spread the mixture out more but still slice beautifully.
Frequently Asked Questions
Can I use milk or dark chocolate instead of white?
Absolutely! White chocolate complements the Biscoff best, but milk or dark chocolate will work for a richer flavour.
Can I use crunchy Biscoff spread instead?
Of course you can, this will add an extra crunch to the rocky road and it sounds absolutely amazing!
Can I make this without brownies?
Yes, simply leave them out if you don’t want to add brownies! You don’t need to add more biscuits or marshmallows.
Does it need to be stored in the fridge?
Yes, it’s best kept chilled so it stays firm, especially in the warmer weather. Rocky road is best kept in the fridge. It can be stored at room temperature, but it will be much softer in texture, it may melt and not last as long.
Can I make this ahead?
Absolutely. I find it is actually better once chilled overnight.
Is it kid-friendly?
It is! Kids will love helping with this one and it’s safe since it’s no-bake.
Can I make it vegan?
Yes! use vegan white chocolate, vegan marshmallows and biscoff is vegan! Make sure your brownies are also vegan or skip the brownies if you’d prefer. Always check the labels of all ingredients you use, especially when baking for anyone with a food allergy or intolerance.
Recommended Equipment
- Electric hand whisk
- Stand mixer
- Mixing Bowl
- Kitchen Scales
- Baking Paper/Parchment paper
- 8×8 inch baking tin
- Biscoff Spread
- Vegan White Chocolate (If you choose to adapt this recipe).
- Vegan Marshmallows
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Biscoff Rocky Road
Ingredients
- 400g White Chocolate
- 200g Lotus Biscoff Biscuits
- 100g Biscoff Spread
- 100g Mini Marshmallows
- 150g Chopped Brownies
Topping
- 200g White Chocolate
- 50g Biscoff Spread
- 50-100g Chopped Biscuits
Instructions
- Line a 8×8" with baking paper/ parchment paper and set aside.
- In a large bowl, add your chocolate and biscoff spread and melt in the microwave in short bursts. Stir thoroughly each time until smooth.
- Once it's melted and combined, allow it to cool slightly. Add in the mini marshmallows, chopped brownie, chopped biscoff biscuits and mix until everything is coated in the chocolate mixture.
- Pour your mixture into the tin and spread until it’s even (I like to flatten mine down using baking paper to ensure it is compact and not crumbly!)
- Melt your white chocolate in a microwaveable bowl in short bursts (20 seconds) and stir well in between as white chocolate can burn quite quickly.
- Pour your white chocolate on top of the rocky road and spread it out evenly. Swirl through some biscoff spread, sprinkle with crushed biscoff biscuits and set in the fridge for 3 hours or until firm.
- Once set, slice into slices. I sliced mine into bigger chunks so I got 9 slices but these rocky roads are moreish so you could slice them into smaller chunks and get 18 pieces!
Notes
- This recipe lasts 4-5+ days in the fridge of room temperature.
- You can freeze this for 3+ months.
- Use baking paper to flatten your rocky road to ensure it is compact, this helps the mixture not crumble when you slice it!
- If you struggle to cut this rocky road, use a warmed up sharp knife.
- Updated recipe: I decided to remove the butter and syrup as it tended to split Occasionally so ive decided to just keep it chocolate! If you want to add butter and golden syrup use 50g of each!
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