Biscoff Rocky Road is what happens when a jar of Biscoff spread and a block of white chocolate get together and decide to have a party.
If you're already a fan of my Biscoff Cheesecake and Biscoff Fudge, you already know exactly what you're in for here.
A Quick Look At The Recipe
✅ Recipe Name: Biscoff Rocky Road
🕒 Ready In: 2 hours 10 minutes (only 10 minutes is hands-on)
👪 Serves: 16 pieces
🍚 Calories: 308kcal per piece
🥣 Main Ingredients: white chocolate, Biscoff spread, Biscoff biscuits, marshmallows, soft caramels
📖 Dietary Info: Vegetarian, nut-free option, freezer-friendly, Thermomix method included
⭐ Why You'll Love It: No oven, no fuss, and it tastes like a spiced biscuit jar had a party with a block of white chocolate.
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"This is absolutely the best recipe ever! Slightly softer than regular rocky road with the addition of Biscoff and coconut oil in the chocolate. I wanted to keep it nut free so I added Rice Bubbles instead of the macadamias." - Melita
Melita's onto something with that Rice Bubbles swap, it's one of my go-to ways to keep this nut-free without losing the crunch.
If you're already deep in rocky road territory, my Chocolate Rocky Road and Caramilk Rocky Road are worth a look too, and my Caramel Nut Slice is another easy no-bake option if you want a change of pace.
Jump to:
Why You're Going To Love This Recipe
- Only 10 minutes of hands-on time. The rest is just waiting for the fridge to do its thing.
- No oven needed, so it's perfect for a hot day or when you just can't be bothered turning the oven on.
- Kids can get properly involved: breaking up the biscuits, "taste testing" the marshmallows, and definitely licking the bowl.
- A brilliant homemade gift, especially around Christmas. If you're after more edible gift ideas, my 50+ Homemade Christmas Food Gifts roundup is worth a browse too.
Biscoff Rocky Road Ingredients
Nothing fancy here, just a handful of ingredients that all earn their spot in the tin.
- White chocolate is the star here, so it's worth grabbing a good quality block or melts (I like Cadbury, Lindt or Nestle) rather than the cheap stuff, which can turn grainy instead of smooth when melted.
- A little coconut oil stirred through the melted chocolate stops the finished rocky road from cracking into shards when you cut it. It's optional, but worth the 20g.
- Go for the smooth Biscoff spread rather than crunchy so it melts through the chocolate properly (it's sold as "cookie butter" if you're shopping in the US).
- Can't find mini marshmallows? Grab a bag of regular ones and snip them into small pieces with scissors instead.
- Macadamias are optional and easy to swap out. Melita, in the comments below, used Rice Bubbles instead to keep hers nut-free, and it worked a treat.
Variations
- Nut-free - swap the macadamias for a cup of Rice Bubbles like Melita did, or just leave them out altogether.
- Peanuts, almonds or pistachios all work well if macadamias aren't your thing.
- Milk or dark chocolate can be used instead of white if you'd prefer something less sweet, though you'll lose a bit of that pale, marbled Biscoff look.
- Fold through some crushed Coco Pops for a different kind of crunch, a bit like what I've done in my Coco Pop Mars Bar Slice.
- Already love that deep caramel flavour? My Caramilk Rocky Road has it built right into the chocolate itself.
- For gifting season, swap in pink and white mini marshmallows and add some Christmas sprinkles on top. My Mint Rocky Road is another one that's popular for Christmas plates.
- Coming up to Easter instead? Swap the mini marshmallows for mini Easter eggs and scatter some through the top before it sets. My Easter Rocky Road is built around the same idea if you want the full version.
How To Make Biscoff Rocky Road
Truly, the hardest part of this recipe is waiting for it to chill. Here's the rundown.
Note: Scroll to the recipe card at the bottom of the post for the ingredient quantities and full detailed method.
- Step 1: Melt the chocolate. Place the white chocolate, coconut oil and Biscoff spread into a microwave-safe bowl. Heat on 50% power, stirring every minute, for 4-5 minutes until melted and smooth.
- Step 2: Mix it through. Stir in the mini marshmallows, chopped soft caramels, macadamias and Biscoff biscuit chunks until everything is completely coated.
- Step 3: Chill. Spread the mixture into your prepared tin and place it in the fridge for 30 minutes, or until just set.
- Step 4: Drizzle and set. Melt the extra Biscoff spread for 30 seconds until runny, drizzle it over the top, then return to the fridge to set fully. Let it sit at room temperature for 30 minutes before cutting so it doesn't crack.
Team Thermomix? The full method, with exact speeds and timings, is in the recipe card below.
For more chocolate melting know-how in general, my tips for melting chocolate in the microwave are worth a read too.
Recipe Tips
- Use good quality white chocolate. It's the main flavour in this recipe, so cheap chocolate can leave you with a grainy result instead of a smooth one.
- Don't skip the coconut oil if you can help it. That little bit stops the rocky road cracking into a hundred shards when you go to cut it.
- Let it sit at room temperature for about 30 minutes before cutting. Straight from the fridge, it's much more likely to shatter than cut cleanly.
- Use a sharp knife and wipe it clean between cuts for neat squares.
- Storage - keep in an airtight container in the fridge for up to 1 week.
- Freezing - yes, it freezes really well. Store in an airtight container or wrap pieces individually and freeze for up to 3 months, then thaw in the fridge before serving.
Biscoff Rocky Road FAQs
Definitely. It actually needs a couple of hours to chill and set properly, so it's a great one to make the day before you need it. Just keep it covered in the fridge until you're ready to serve.
Yes. Store it in an airtight container or wrap pieces individually and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Short bursts in the microwave at 50% power, stirring every minute, gives the smoothest result without burning it. You can also melt it in a Thermomix or over a saucepan of simmering water, just make sure no water gets into the bowl, or the chocolate will seize and turn grainy.
Let it sit at room temperature for around 30 minutes before cutting, then use a sharp knife and wipe it clean between cuts. Cold rocky road straight from the fridge shatters instead of cutting cleanly.
Pretty much. You'll find it at almost every Australian school fete, Christmas table and homemade gift stall. In some other countries, rocky road is more of an ice cream flavour than an actual slice.
More Rocky Road Recipes
Once you're hooked on rocky road, it's hard to stop at just one flavour. Here are a few more of my favourites to try next.
Biscoff Rocky Road
Ingredients
- 500 g white chocolate see notes
- 20 g coconut oil optional, see notes
- 120 g (⅔ cup) Biscoff spread
- 100 g mini white marshmallows
- 150 g soft caramels chopped into small chunks, see notes
- 50 g macadamia nuts optional, roughly chopped
- 80 g Biscoff biscuits roughly chopped
- 50 extra Biscoff spread for drizzling
Instructions
- Line the base and sides of an 18cm x 28cm rectangular slice tray with baking paper.
- Place the white chocolate, coconut oil and Biscoff spread into a heatproof, microwave-safe bowl.Heat, uncovered, on 50% power, stirring every minute with a metal spoon, for 4-5 minutes or until the chocolate melts.If using a Thermomix: melt for 4 minutes, 50 degrees, Speed 2.
- Remove from the microwave and stir until smooth.
- Stir through the mini marshmallows, soft caramels, macadamias and Biscoff biscuit chunks.
- Spread the mixture into the prepared baking tray and place in the fridge for 30 minutes or until just set.
- Melt the extra Biscoff spread in the microwave for 30 seconds or until runny and then drizzle it over the top of the rocky road. Return to the fridge to set.
- Allow the rocky road to sit at room temperature for approximately 30 minutes before cutting (this will ensure that it doesn't crack when cut).
Notes
- Chocolate - I like to use white chocolate for my Biscoff rocky road recipe. Choose a high quality chocolate for melting (I like to use Cadbury, Lindt or Nestle). The chocolate is the main ingredient in this recipe, so choosing a good one makes all the difference.
- Coconut oil - add a little to your chocolate when melting it - this will help with cutting into neat slices.
- Marshmallows - choose mini white marshmallows for this recipe or use a combination of pink and white. If you cannot find mini marshmalows, use scissors to cut regular marshmallows into small pieces.
- Nut free - you can omit the macadamias for a nut free rocky road if you prefer.
- Storing - this white chocolate rocky road can be stored in an airtight container in the fridge for up to 1 week.
Jenna says
Can this be frozen? Thanks
Lucy Mathieson says
Absolutely!
Sophie says
Making this a second time! Thanks for the recipe.
Lucy says
Oh I love hearing that — thank you! 🥰 So glad you enjoyed it enough to make it again!
Melita says
This is absolutely the best recipe ever!
Slightly softer than regular rocky road with the addition of Biscoff and coconut oil in the chocolate.
I wanted to keep it nut free so I added
Rice Bubbles instead of the macadamias .