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    Biscoff Rocky Road

    09/04/2021 by thebakingexplorer 6 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

    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.

    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!!)

    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.

    Biscoff Rocky Road

    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.
    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

    More Biscoff recipes...

    • Biscoff Cake Traybake
    • 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 Brookies)
    • Biscoff Swiss Roll
    • Biscoff Cake
    • Biscoff Baked Donuts
    • Biscoff Millionaire's Shortbread
    Biscoff Rocky Road

    Biscoff Rocky Road

    Biscoff biscuits, Biscoff spread and marshmallows, all encased in chocolate!
    5 from 5 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!

    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!

    I'm linking this recipe up with Cook Blog Share.

    « Homemade Sweet Waffles
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    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

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