Biscoff White Chocolate Rocky Road
A bit of a change from traditional rocky road made from milk chocolate, this one uses white chocolate and Biscoff biscuits but is every bit as delicious!
Servings: 24
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!
Notes
Salted toffee popped crisps are a relatively new product which are absolutely delicious. A bit like savoury popped crisps only better! If you can't get these toffee popcorn will also work.
These will keep well in an airtight container for up to a week, though they don't usually last that long in our house!