Name: Biscoff Rocky Road
Prep time: 30 min
Total time: 210 min
Ingredients: 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

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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!

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.

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.

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.

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!

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