This delicious and amazingly moreish, super quick rocky road is made using white chocolate, marshmallows, caramel pocorn and finished off with crumbly caramel Biscoff biscuits.
7 ingredients6 steps
Egg-Free Recipes
Ingredients
MetricImperial
400gWhite chocolate (chopped)
200gBiscoff spread
125gMini white & pink marshmallow
125gLotus biscoff biscuits
100gCaramel popcorn (chopped)
50gButter
For the Topping
30gLotus biscoff biscuits (broken)
Utensils
20 cm baking tin
Parchment paper
Large heatproof bowl
Saucepan
Nutritional information per 48g serving
Energy 266cal
Fat 15g
of which Saturates 6.4g
Carbohydrates 30g
of which Sugars 22g
Protein 2.9g
Salt 0.14g
Method
Step 1
Line a square 20cm baking tin with parchment paper.
Step 2
In a large heatproof bowl, melt the white chocolate, butter and Biscoff spread either in a microwave or over a pan of simmering water.
Ingredients for this step
400gWhite chocolate (chopped)
200gBiscoff spread
50gButter
Step 3
Chop the biscoff biscuits into small chunks and add these to the melted mixture along with the chopped popcorn and marshmallows.
Ingredients for this step
125gLotus biscoff biscuits
125gMini white & pink marshmallow
100gCaramel popcorn (chopped)
Step 4
Mix all of the ingredients together and pour into the square tin.
Step 5
Top with broken Biscoff biscuits and leave to chill in the fridge for 2-3 hours or overnight.
Ingredients for this step
30gLotus biscoff biscuits (broken)
Step 6
Remove from the tin and slice into squares before serving.
13 Baker Ratings
Amazing as not a Baker it was easy to make it but sadly it didn't last a week will be making again soon and now will try another recipe thanks Baking Mad
Love this?
Hi! This looks so good - how long does it last? Can it be frozen? Thanks!
Baking Mad
Homemade rocky road keeps for about a week in an airtight container just stash it somewhere cool (or in the fridge if it’s warm out), and you can even freeze it if you’re feeling super organised… though let’s be real, it probably won’t last that long! 😄
