Welcome to rocky road heaven... this Biscoff Rocky Road recipe combines the oh-so delicious flavour of Biscoff with creamy macadamias, soft caramels and soft bites of marshmallow!
I'm absolutely addicted to Biscoff spread... as I'm sure you know if you've been visiting my website for a while!!
I have recipes for delicious Biscoff cheesecake, Biscoff stuffed cafe-style cookies, Biscoff blondies, Biscoff muffins, Biscoff truffles and quick and easy Biscoff microwave fudge, there's even Biscoff ice cream and Biscoff Thumbprint cookies! Mmmmm..... there's just something about that caramelly, spicy, malty flavour that makes it irresistible!
Combine this with my love of rocky road, and it's obvious that a Biscoff Rocky Road recipe would need a place here too!
This rocky road recipe made with Biscoff takes only 10 minutes to prepare, then let it chill for a couple of hours.
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Why You're Going To Love This Recipe
I'll just put it simply, it's a divine blend of some of my very favourite flavours!
- 10 minutes to prepare - the hardest part is waiting for it to chill!
- A great gift - a homemade gift is always thoughful and appreciated, whether it's at Christmas time, or just as a surprise gift for someone special any day of the year!
- Melt and mix - no oven required here!
- Kids love to help - get the kids involved in easy recipes like this one. It makes cooking in the kitchen a fun kids activity - they get to break up the biscuits, 'taste test' the mini marshmallows, mix it all together - and then lick the bowl!
- Conventional or Thermomix - it's so easy either way! Instructions for both methods are in the recipe card below.
What You Need
One thing you DO NOT need is lots of time - this Biscoff Rocky Road can be made in 10 minutes flat!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- White chocolate - I use white chocolate melts in this Biscoff rocky road recipe. Choose a quality brand as the chocolate flavour is such an important part here.
- Coconut oil - optional, but a little coconut oil added to the chocolate helps to prevent the chocolate cracking when cut - see tips.
- Biscoff spread - I use the smooth spread rather than the crunchy one as you want a smooth melt with the white chocolate. Biscoff spread is also known as cookie butter in the US.
- Mini white marshmallows - usually found in the baking section of the supermarket, however if you cannot find them, you can substitute with regular marshmallows and snip them into pieces using a pair of scissors.
- Soft caramels - chopped into small chunks. I used soft Jersey caramels.
- Macadamia nuts - optional, roughly chopped.
- Biscoff biscuits - roughly chopped.
- Extra Biscoff spread - for drizzling over the top.
Equipment Required
I find using the microwave (or Thermomix) is the easiest way to melt the chocolate.
- A regular baking tin/slice tray - line this with baking paper.
- Large microwave safe bowl and metal spoon.
- Chopping board and sharp knife.
- Microwave, or stovetop, or Thermomix - to melt the chocolate.
Step By Step Instructions
Follow these simple instructions and you will have a batch of Biscoff rocky road ready in minutes. Obviously the hardest part of this recipe is waiting for it to chill!!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Melt The Chocolate
Line a baking tin or slice tray with baking paper, allowing the baking paper to overhang the edges.
Place the white chocolate, coconut oil and Biscoff spread into a large microwave-safe bowl.
Heat, uncovered, on 50% power, stirring every minute with a metal spoon, for 4-5 minutes or until the chocolate has almost melted.
Remove from the microwave and stir until the mixture is blended and smooth.
Step 2 - Mix
Stir through the mini marshmallows, chopped soft caramels, macadamias and Biscoff biscuit chunks.
Stir to completely coat all ingredients with the melted mixture.
Step 3 - Chill
Spread the mixture into the prepared baking tray and place in the fridge for 30 minutes or until just set.
Step 4 - Drizzle
Melt the extra Biscoff spread in the microwave for 30 seconds or until runny and then drizzle it over the top.
Return Biscoff Rocky Road 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).
Expert Tips
Just a few simple tips to make this the best!
- Chocolate - I like to use white chocolate for my Biscoff rocky road recipe. Choose a high quality chocolate for melting (I recommend 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 coconut oil to your chocolate when melting it as this will help with cutting into neat slices.
- Marshmallows - I chose mini white marshmallows for this recipe, however a combination of pink and white looks special too. If you can't find mini marshmallows, use scissors to snip regular marshmallows into small pieces.
- Nut free - omit the macadamias for a nut free rocky road.
- Storing - this white chocolate rocky road can be stored in an airtight container in the fridge for up to 1 week.
FAQs
Biscoff spread is basically crushed Biscoff biscuits or Speculoos (spiced Belgium biscuits) made into a paste with a similar consistency to peanut butter or Nutella. It is nut free, vegan free, and made with natural ingredients - no artificial colours or flavours!
In the US it is often referred to as cookie butter.
The delicious flavour is described as caramelised, spicy, malty, and similar to the flavour of gingerbread.
Heating chocolate in the microwave in short (30 second) bursts, at half power (50%), and stirring each time, is the best way, so that you can control it, and ensure it heats only enough to produce a nice, smooth result.
See my tips for melting chocolate here.
Alternatively, you can melt chocolate in a Thermomix, or in a bowl over a saucepan of boiling water, but take care not to get any moisture in the bowl as this can cause the chocolate to 'seize', resulting in it becoming thick and grainy instead of being smooth and creamy.
Absolutely! Peanuts, almonds or even pistachios would also work well in Biscoff rocky road. Or, for a nut-free version, you can simply omit the nuts entirely.
Related Recipes
Rocky Road is one of the easiest recipes to make, and there's simply endless varieties! Whether it's for a homemade gift or just as a sweet treat, I'm sure you will find your own personal favourite here.
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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.
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