Biscoff Rocky Road

A mouthwatering Biscoff Rocky Road recipe made with marshmallows, macadamias, soft caramels as well as Biscoff spread and cookie chunks!

5 from 1 vote

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Course: Dessert

Cuisine: sweet, western

Prep Time: 10

Chill Time: 2

Total Time: 2 10

Servings: pieces

Calories: 308kcal

Cost: $10

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).

RECIPE NOTES & TIPS

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.