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    Biscoff Rocky Road

    09/04/2021 by thebakingexplorer 8 Comments

    Jump to Recipe Print Recipe

    Everytime I see a Biscoff Rocky Road recipe, it's always with white chocolate. Of course white chocolate is delicious stuff, but I really love mixing Biscoff with dark and milk chocolate, like in my Chocolate Biscoff Cupcakes. So I've created this version of Biscoff Rocky Road with an indulgent mixture of milk chocolate, dark chocolate, butter and golden syrup. I've used both the crunchy and smooth spread, Biscoff biscuits, plus Biscoff sandwich biscuits too. It's absolute Biscoff and chocolate heaven!

    Biscoff Rocky Road

    Ingredient Tips & Equipment Information

    • You can use a baking spread like Stork in rocky road, but I much prefer using butter as I think it tastes better.
    • You can use any combination of dark or milk chocolate that you like, or even make it all milk or all dark chocolate! Just make sure it reaches the total amount of 500g.
    • I used the crunchy Biscoff spread in this rocky road, but you can also use the smooth one too.
    • I use Freedom Marshmallows in all my rocky road as they are vegetarian (they haven't paid me to recommend them, I'm just a fan!). Many marshmallows contain beef or pork gelatine so check the packet if you are serving this rocky road to vegetarians. Freedom marshmallows are available online and in Sainsburys. There are also other gelatine free marshmallow brands like Dandies and Free From Fellows.
    • Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup or glucose syrup are the closest things to it, however I've not tested this recipe with them. Please note, you will not get the same results if you omit the golden syrup.
    • If you like glace cherries in your rocky road, you can add 75g of them to this recipe.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Biscoff Rocky Road

    In a large mixing bowl mix together broken up Biscoff biscuits, Biscoff sandwich biscuits and mini marshmallows. In a pan on a low heat, melt together dark chocolate, milk chocolate, golden syrup and butter.

    Add about ¾ of the melted chocolate mix to the biscuits and marshmallows, then pour them into the tin and add blobs of Biscoff crunchy spread all over. Cover with the remaining melted chocolate mixture and drizzle over some melted Biscoff smooth spread.

    Swirl the spread around with a cocktail stick, then add Biscoff biscuits on top. Put in the fridge to set for several hours.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Biscoff Rocky Road

    What is the best kind of chocolate to use for rocky road?

    I used chocolate callets by Callebaut for this rocky road, any good quality chocolate will work well and taste delicious. I’ve also made rocky road many times using supermarket own brand chocolate. I recommend avoiding cooking or baking chocolate.

    How should you store rocky road?

    Rocky road is best kept in the fridge. It can be stored at room temperature, but it will be much softer in texture and not last as long. Stored in the fridge, rocky road can last up to 3 weeks (well technically… you’ll probably eat it before then!!) It can also be frozen either wrapped individually, or in a tupperware container or freezer bags.

    What size tin do you need for this recipe?

    I use an 8" (20cm) square tin to make rocky road as I find it produces the perfect thickness when the rocky road is sliced up. If you want to use a 9" (23cm) square tin, I recommend increasing the ingredients by 25% to retain the thickness. Or you can make it with the same amounts for a thinner rocky road.

    Who is this recipe suitable for?

    You may not know, but most marshmallows contain beef or pork gelatine, which makes them unsuitable for vegetarians. However if you use gelatine free marshmallows like I have, then the recipe will be suitable for vegetarians. My favourite brand is Freedom Mallows, but there are now several gelatine free brands available.

    Biscoff Rocky Road

    Can this recipe be made gluten free?

    Unfortunately, as Biscoff spread and Biscoff biscuits are not gluten free, this recipe is not suitable to be made gluten free as it would then no longer be Biscoff Rocky Road. If you'd like to browse my other rocky road recipes, there are lots of other flavours that can be made gluten free.

    Can this recipe be made dairy free or vegan?

    Yes! Just swap the butter for a dairy free alternative, and make sure to use all vegan dark chocolate and vegan marshmallows. Please also check the labels of all the ingredients you use to avoid cross contamination, and especially if you are serving to someone with an allergy or intolerance.

    How do you cut rocky road?

    I use a large sharp knife that is longer in length than the rocky road. Gently but firmly push it through the rocky road. Rocky road slices fairly easily as the addition of butter and golden syrup makes the chocolate soft enough to slice through.

    Biscoff Rocky Road

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • 8″ Square tin
    • Mixing bowls
    • Freedom Marshmallows
    • Kitchen scales
    • Dark chocolate
    • Biscoff spread
    • Biscoff biscuits
    • Golden syrup

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Biscoff Rocky Road

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    Biscoff Rocky Road

    Biscoff Rocky Road

    Biscoff biscuits, Biscoff spread and marshmallows, all encased in chocolate!
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: European
    Keyword: Rocky Road
    Prep Time: 30 minutes
    Setting time: 3 hours
    Total Time: 3 hours 30 minutes
    Servings: 16
    Author: thebakingexplorer

    Ingredients

    For the rocky road

    • 250 g Milk chocolate
    • 250 g Dark chocolate
    • 200 g Butter or baking spread
    • 150 g Golden syrup
    • 75 g Marshmallows gelatine free if serving to vegetarians, I use Freedom Mallows
    • 100 g Biscoff biscuits
    • 75 g Biscoff sandwich biscuits
    • 150 g Biscoff crunchy spread

    For decoration

    • 25 g Biscoff smooth spread
    • 9 Biscoff biscuits
    Metric - US Customary

    Instructions

    • Line an 8" square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it
    • Prepare a mixing bowl filled with the broken up Biscoff biscuits, Biscoff sandwich biscuits and the marshmallows
    • Put the butter, milk chocolate, dark chocolate and golden syrup in a pan and melt together on a low heat, stirring together as it melts
    • Once it's fully melted and combined, take the pan off the heat and let it cool for 5-10 minutes
    • Pour about three quarters of the chocolate mixture into the mixing bowl of Biscoff biscuits, Biscoff sandwich biscuits and the marshmallows, and stir to fully coat the fillings with the chocolate mixture
    • Pour the whole lot into the lined tin, smooth down then add blobs of the Biscoff crunchy spread all over
    • Then add the remaining chocolate mixture all over the top
    • Melt the Biscoff smooth spread and drizzle it all over the top, then use a cocktail stick to swirl it around
    • Then decorate with the Biscoff biscuits
    • Put in the fridge overnight, or for 3-4 hours to set
    • Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for a softer texture
    • If you store the rocky road in an airtight container it can be kept for 1 – 2 weeks, and up to 3 weeks in the fridge. It is best kept in the fridge
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • You can use a baking spread like Stork in rocky road, but I much prefer using butter as I think it tastes better.
    • You can use any combination of dark or milk chocolate that you like, or even make it all milk or all dark chocolate! Just make sure it reaches the total amount of 500g.
    • I used the crunchy Biscoff spread in this rocky road, but you can also use the smooth one too.
    • I use Freedom Marshmallows in all my rocky road as they are vegetarian (they haven't paid me to recommend them, I'm just a fan!). Many marshmallows contain beef or pork gelatine so check the packet if you are serving this rocky road to vegetarians. Freedom marshmallows are available online and in Sainsburys. There are also other gelatine free marshmallow brands like Dandies and Free From Fellows.
    • Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup or glucose syrup are the closest things to it, however I've not tested this recipe with them. Please note, you will not get the same results if you omit the golden syrup.
    • If you like glace cherries in your rocky road, you can add 75g of them to this recipe.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 425kcal | Carbohydrates: 28g | Protein: 2g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 99mg | Potassium: 160mg | Fiber: 3g | Sugar: 22g | Vitamin A: 318IU | Calcium: 18mg | Iron: 2mg

    If you like this, check out more of my Rocky Road recipes!

    NB. this post is NOT sponsored by Lotus Biscoff - I just love their products!

    « Homemade Sweet Waffles
    Homemade Lemon Curd »

    Reader Interactions

    Comments

    1. Magdalena - Cocoa & Heart

      April 09, 2021 at 11:52 am

      5 stars
      This recipe is a pure indulgence! What a fab way to use up biscoff biscuits - the malted flavour is so good.

      Reply
    2. Jacqui Bellefontaine

      April 10, 2021 at 7:31 pm

      5 stars
      Looks fabulous I must try this.

      Reply
    3. Cat | Curly's Cooking

      April 11, 2021 at 9:25 pm

      5 stars
      Here you go again with your Biscoff recipe empire. These look so amazing! I much prefer this version to white chocolate versions.

      Reply
      • thebakingexplorer

        April 11, 2021 at 11:13 pm

        Haha thank you! I am building up quite the collection! Still more ideas so I'm not done yet... 😀

        Reply
    4. Chloe

      April 11, 2021 at 10:52 pm

      5 stars
      I am here for ANYTHING biscoff!!!!

      Reply
    5. Midge @ Peachicks' Bakery

      April 12, 2021 at 1:54 pm

      5 stars
      Looks amazing as always! Thanks for sharing with #CookBlogShare 🙂

      Reply
    6. Amy

      November 01, 2022 at 9:21 pm

      5 stars
      Love this recipe!! So quick and easy. They turned out really well and taste delicious!

      Reply
      • thebakingexplorer

        November 01, 2022 at 10:31 pm

        Thanks so much Amy!

        Reply

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