White chocolate Biscoff rocky road is an easy to make no-bake Biscoff tiffin recipe that is sure to impress Biscoff fans. Each bite is full of fudgy, crunchy and chewy delights plus it's easy to make.
Try a Biscoff coffee alongside this no-bake cookie butter treat.
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I thought long and hard about the additional items that could be included in this white chocolate Lotus Biscoff rocky road recipe. In the end, I went for a blend of ingredients designed to create a sweet treat with plenty of contrasting textures:
- crunch from the cookies
- softness from the pillowy marshmallows
- a light and airy bite from Maltesers
- and a firm hit of chocolate chips
These goodies are all wrapped up in a fudgy mix of white chocolate, Biscoff spread and butter and the result is a sweet bar with a flavour reminiscent of Caramac. This Biscoff tiffin will cause anybody eating a slice to sigh with delight.
If you love Lotus Biscoff cookie butter be sure to take a look at my other Biscoff recipes. Good starting points are my quick & easy Biscoff flapjack, Biscoff millionaires shortbread and my vegan Biscoff cake. But if you're looking for a showstopping dessert try out my Biscoff ripple cheesecake or my Biscoff tiramisu.
Why you will love this recipe
Contrary to my initial expectations, this Lotus Biscoff rocky road recipe made with white chocolate manages to be sweet but not cloyingly so. Granted it should always be served in small portions for all but the sweetest of toothed people, but on first bite this Biscoff bar manages to garner plenty of compliments. It is:
- easy to make
- no-bake
- kid and adult friendly
- sweet, with a firm fudgy consistency but with plenty of crunchy texture included
- able to hold the additional ingredients together well
- does not need to be refrigerated once set (except perhaps in a heatwave)
- and it feeds a crowd
Ingredients notes
Lotus Biscoff spread: this is alternatively known as cookie butter and it's made from speculoos cookie crumbs. It's fine to use either smooth or crunchy Biscoff spread for this Biscoff tiffin recipe.
Lotus biscuits: only these will do. Don't be tempted to swap them for digestives or any other such biscuit that happens to be lingering in the store cupboard. After all, this is a Biscoff tiffin recipe.
Butter is my top choice for rocky road since it has a great setting property and adds a richness to the taste that is missing when block margarine is used.
White chocolate: use the best you can afford. It doesn't have to be branded, but if using a supermarket label, go for their premium option. I used Callebaut in this recipe but have also used Waitrose Belgian white chocolate with success in plenty of baking recipes. Avoid really cheap chocolate as it is more prone to splitting and seizing when melted.
Add-ins: as far as the add-ins go in this Biscoff rocky road recipe, the marshmallows are mandatory, but the other items are up for debate. Try the recipe as listed the first time around, but then give a few of my variations (listed further down) a try.
Step by step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
It's easy to make this Lotus Biscoff rocky road recipe and will take no more than 20 minutes hands-on time:
1. Chop the Maltesers in half and roughly break up the cookies (a mixture of small and medium sized chunks works well).
2. Put the chocolate, Biscoff and butter into a large pan and melt over a very low heat, stirring frequently until only a few lumps of chocolate remain.
3. Take off the heat, stir until smooth, then let cool for 5 minutes. Remove 175g of the chocolate mix from the pan and set it aside.
4. Stir the biscuit pieces into the remaining chocolate mixture, then fold through the chocolate chips, Maltesers and ¾ of the marshmallows.
5. Tip into a greased and lined tin and use a metal spoon to press the mix into the corners and flatten it down into an even layer.
6. Spoon the reserved melted chocolate mixture over the top and roughly spread it out. Scatter the remaining marshmallows over the top and use your fingers to press them in.
7. Finally, melt the remaining Biscoff spread and drizzle over the top. Set aside to cool and chill for around 3 hours until set.
8. Remove from the fridge, slice into bars and store at room temperature for up to 2 weeks in an airtight container.
Expert Tips
Although making this white chocolate Biscoff rocky road is straightforward I do have a few pointers to help you steer clear of potential problems:
- Grease and line the baking tin before you start. Although this is a no-bake dessert, taking this step helps keep the parchment secure when spreading the rocky road mixture out in the tin. And, of course, it makes removing the rocky road from the tin a doddle later on.
- Prepare all the add-ins (Maltesers, biscuits etc) before the chocolate is melted. This way they can be mixed into the chocolate at the optimal time and there is no risk that the mixture will be too stiff to spread out.
- If using full-sized marshmallows cut them up into small pieces.
- Choose the best quality chocolate you can find/ afford and treat it with respect. White chocolate has a reputation for seizing and/ or splitting when it is heated, so use a very low heat, stir it frequently and take off the heat when a few lumps of chocolate still remain to avoid over-cooking it. The remaining lumps of chocolate will melt as the mixture is stirred.
- If you prefer to microwave the chocolate, butter and biscoff spread, again, do so on a low heat and stir well after every 15 seconds. Stop heating when a few lumps of chocolate still remain and stir until they melt in.
- Do let the mix cool for 5 minutes before adding anything to it, then add the biscuits first. This cools the mixture sufficiently to keep the marshmallows, chocolate chips and Maltesers in good shape, rather than melting themselves, which is what would happen if they were added too soon (not a pretty sight).
- The mixture does not set too quickly, so there is plenty of time to pack it into the pan well. Take a few moments to ensure that it reaches the edges of the tin and is nicely compacted down. This way the bars look neat when cut and hold together well.
- Vary the depth of the bars by using a smaller or larger tin than the one specified in the recipe card. Those pictured were made in an 8½x8½-inch tin and have a depth of 3cm.
- This recipe is sufficient to make at least 21 servings (sized approx 7cm x 3cm). Cut them larger or smaller to suit your own needs, but I honestly recommend not cutting them too much larger as they are quite sweet.
- This recipe can easily be halved to serve a smaller quantity.
- Make this white chocolate rocky road dairy-free and vegan by using vegan block butter, vegan white chocolate and vegan marshmallows. You will also need to swap the milk chocolate and Maltesers for suitable dairy-free/ vegan alternatives (see a few ideas further down).
Frequently asked questions
There are two likely causes of the chocolate seizing or going grainy once heated. Either it is of inferior quality and not suitable for melting or too much heat was applied to it.
Whether using the stovetop or a microwave to heat the chocolate always use a very low heat setting and stir the chocolate frequently to avoid it catching on the bottom of the pan/ bowl and seizing up.
Whether or not this Lotus biscoff rocky road is vegetarian depends on the marshmallows used. If this recipe is made with vegetarian marshmallows then it is suitable for a veggie diet.
Although I suggest chilling this no-bake treat in the fridge to speed up setting, it should then come out of the fridge. When stored in an airtight container (preferable a glass jar with a tight fitting lid) at room temperature, this white chocolate rocky road will stay fresh for 7-10 days.
I do not recommend freezing it.
Without a doubt, absolutely not. I once read an article claiming that Biscoff spread was a healthier ingredient but I cannot support that train of thought. Although there is no added sugar in these bars there is plenty of hidden sugar and fat in the ingredients. Eat this Biscoff tiffin in small portions and enjoy every morsel as you do so but don't kid yourself that they are remotely healthy or nutritious.
Tiffin is a word often used in Britain to describe the type of no-bake slice that we commonly know these days as rocky road. Such bakes were often simpler than rocky road, consisting mainly of chocolate and biscuits. Use of the word tiffin has declined in recent years.
Incidentally, tiffin can also mean a light meal or snack and derives from the time the British established themselves in India in the 18th century.
Variations
Here are a few additional items that would fit right in with this Lotus Biscoff rocky road recipe:
- crystalised ginger - try adding on 1 tablespoon chopped finely
- desiccated coconut - for a little chew add in 1-2 tbsp
- fudge pieces - add 1-2 tablespoon of finely diced fudge
- nuts - almonds or hazelnuts - try 1 tablespoon of each
- swap the Maltesers for Aero balls (original, not minty) or chop up a Whispa bar
- scatter popcorn over the top along with the mini marshmallows
Really the base recipe is a canvas on which to create your own adaptation of Biscoff tiffin. Just be mindful not to add so many extras that the mixture struggles to hold together. On that note, don't be afraid to swap out the Maltesers and chocolate chips to make room for alternatives.
More no bake recipes to enjoy
If you have tried this Lotus Biscoff rocky road recipe, please give it a rating or comment. I love to hear how you get along with my creations.
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Biscoff Rocky Road
Equipment
- 1 x 8½x8½-inch (22cmx22cm) baking tin with a depth of at least 4cm
Ingredients
For the Melted Biscoff-Chocolate Mix
- 500 g White chocolate see notes
- 250 g Biscoff spread smooth or crunchy
- 125 g Butter
Add-ins and Topping
- 200 g Biscoff cookies
- 100 g Mini marshmallows see notes
- 60 g Milk chocolate chips
- 60 g Maltesers
- 2 tablespoon Biscoff spread
Instructions
- Chop the Maltesers in half and roughly break up the cookies (a mixture of small and medium-sized chunks works well)
- Put the chocolate, Biscoff and butter into a large pan and melt over a very low heat (for microwave instructions see tips below), stirring frequently until only a few lumps of chocolate remain. Take off the heat, stir until smooth, then let cool for 5 minutes
- Remove 175g of the chocolate mix from the pan and set it aside
- Stir the biscuit pieces into the remaining chocolate mixture, then fold through the chocolate chips, Maltesers and ¾ of the marshmallows
- Tip into a greased and lined tin and use a metal spoon to press the mix into the corners and flatten it down into an even layer
- Spoon the reserved melted chocolate mixture over the top and roughly spread it out
- Scatter the remaining marshmallows over the top and use your fingers to press them in
- Finally, melt the remaining Biscoff spread in a small pan over a very low heat for 10-15 seconds, until it loosens, and drizzle over the top
- Set aside to cool, then chill for around 3 hours until set. Remove the baking parchment and slice into bars using a large sharp knife
- Store at room temperature for up to 2 weeks in an airtight container
Notes
- Grease and line the baking tin before you start. Although this is a no-bake dessert, taking this step helps keep the parchment secure when spreading the rocky road mixture out in the tin. And, of course, it makes removing the rocky road from the tin a doddle later on
- Prepare all the add-ins (Maltesers, biscuits etc) before the chocolate is melted. This way they can be mixed into the chocolate at the optimal time and there is no risk that the mixture will be too stiff to spread out
- If using full-sized marshmallows cut them up into small pieces
- Choose the best quality chocolate you can find/ afford and treat it with respect. White chocolate has a reputation for seizing and/ or splitting when it is heated, so use a very low heat, stir it frequently and take off the heat when a few lumps of chocolate still remain to avoid over-cooking it. The remaining lumps of chocolate will melt as the mixture is stirred
- If you prefer to microwave the chocolate, butter and biscoff spread, again, do so on a low heat and stir well after every 15 seconds. Stop heating when a few lumps of chocolate still remain and stir until they melt in
- Do let the mix cool for 5 minutes before adding anything to it, then add the biscuits first. This cools the mixture sufficiently to keep the marshmallows, chocolate chips and Maltesers in good shape, rather than melting themselves, which is what would happen if they were added too soon
- The mixture does not set too quickly, so there is plenty of time to pack it into the pan well. Take a few moments to ensure that it reaches the edges of the tin and is nicely compacted down. This way the bars look neat when cut and hold together well
- Vary the depth of the bars by using a smaller or larger tin than the one specified in the recipe card. Those pictured were made in an 8½x8½-inch tin and have a depth of 3cm
- This recipe is sufficient to make at least 21 servings (sized approx 7cm x 3cm). Cut them larger or smaller to suit your own needs, but I honestly recommend not cutting them too much larger as they are quite sweet
- This recipe can easily be halved to serve a smaller quantity
- Make this white chocolate rocky road vegan by using vegan block butter, vegan white chocolate and vegan marshmallows. You will also need to swap the milk chocolate and Maltesers for suitable vegan alternatives (see a few ideas further down)
Jane Coupland says
This could so easily have become too sweet but the balance of flavour is perfect - I urge you to give this fridge cake a go!