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!
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.
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!!)
Can this recipe be made vegan?
Yes! Just swap the butter for a dairy free alternative, and make sure to use all vegan dark chocolate and vegan marshmallows.
More tips for making Biscoff Rocky Road:
- I used a combination of milk and dark chocolate for the rocky road, but you can use all milk or all dark if you prefer.
- I used the crunchy Biscoff spread in this rocky road, but you can also use the smooth one too.
- You can use a baking spread like Stork in rocky road, but I much prefer using butter as I think it tastes better. But of course it’s down to personal preference!
- I use Freedom Marshmallows in all my rocky road as they are vegetarian. Many marshmallows contain gelatine so check the packet if you are serving this rocky road to vegetarians. Freedom marshmallows are available online and in Sainsburys. M&S also do a gelatine free marshmallow.
- 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 is the closest thing to it, however I've not tested this recipe with light corn syrup.
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!
More Biscoff recipes...
- Biscoff Drip Cake
- Vegan Biscoff Cake
- Vegan Biscoff Cupcakes
- Biscoff Cheesecake Squares
- Biscoff & Banana Cake with Caramel Drip
- Lotus Biscoff Cupcakes
- Biscoff Brownies
- Biscoff Cheesecake (No Bake)
- Biscoff Loaf Cake
- Biscoff Ice Cream (No Churn)
- Biscoff Blondies
- Biscoff Apple Crumble
- Chocolate Biscoff Cupcakes
- Biscoff Slutty Brownies
- Biscoff Swiss Roll
- Biscoff Cake
- Biscoff Baked Donuts
Biscoff Rocky Road
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
- 25 g Biscoff smooth spread
- 9 Biscoff biscuits
- 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
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!
I'm linking this recipe up with Cook Blog Share.