Biscoff Rocky Road

5 from 6 votes

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.

Prep Time20

Setting Time3

Total Time3 20

Course: Dessert, Snack

Cuisine: Worldwide

Servings:

Calories: 335kcal

Author: Jane Coupland

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

Metric - US Customary

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)

Why did my chocolate seize?

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.

Make it vegan

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).

Storage instructions

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.

Nutrition