I’m a big fan of no-bake slices and this Biscoff Rocky Road recipe is a bit different from the usual – made with white chocolate which I’m usually not a big fan of on it’s own but the addition of the Biscoff flavour makes it really delicious!
If you like Biscoff you could try my Biscoff Chocolate Slice recipe, made with milk chocolate instead.
Biscoff White Chocolate Rocky Road couldn’t be easier to make – melt the chocolate, Biscoff spread and butter together then stir in the biscuits, mini marshmallows and popped crisps.
As always, the quality of ingredients will affect the end result so use a nice white chocolate that you’d enjoy eating and always proper block butter – unless you want it to be dairy free – Flora Plant makes a reasonably acceptable substitute in this case.
Quick and easy to make and very tasty to eat – what more could you want?
Biscoff White Chocolate Rocky Road
Equipment
- 1 rectangular traybake tin, approx 28cm x 18cm or a 9" square tin
Ingredients
- 400 g white chocolate
- 200 g Biscoff spread I like the crunchy one with biscuit pieces but smooth will also work
- 50 g butter
- 115 g white mini marshmallows
- 115 g Biscoff biscuits or similar
- 85 g salted toffee popped crisps or toffee popcorn
- 1 teaspoon vanilla extract
Instructions
- Grease and line the traybake tin.
- Place the biscuits in a plastic bag and bash them up a bit with a rolling pin, you want small bite-sized pieces, not crumbs. Crush the popped crisps a little with your hands, again you don't want crumbs, just slightly smaller pieces.
- Place the chocolate, Biscoff spread and butter in a bowl and microwave on full power until melted – do this in 30 second increments, stirring well between each one.
- Add the crushed biscuits, crisps, mini marshmallows and vanilla and stir well to combine.
- Spread the mixture evenly into the prepared tin and leave to set – either in the fridge for 30 minutes or at room temperature for a couple of hours.
- Cut into squares and enjoy!