About the bake
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.
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.
Step 3:
Chop the biscoff biscuits into small chunks and add these to the melted mixture along with the chopped popcorn and marshmallows.
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.
Step 6:
Remove from the tin and slice into squares before serving.
Ingredients
- 400g White chocolate (chopped)
- 200g Biscoff spread
- 125g Mini white & pink marshmallow
- 125g Lotus biscoff biscuits
- 100g Caramel popcorn (chopped)
- 50g Butter
For the Topping
- 30g Lotus biscoff biscuits (broken)
Utensils
- 20 cm baking tin
- Parchment paper
- Large heatproof bowl
- Saucepan
Recipe Reviews
I have to say .... one the best recipes for Biscoff rockies ever.... Absolutely awesome.
got lots of compliments on these! lovely flavour, although i would take out the popcorn as i didn't feel it needed it.. was still nice for a first try. i would recommend alot more biscoff spread too!
I'm not sure this recipe is vegetarian if it says you should include marshmallows
Ingredients
- 400g White chocolate (chopped)
- 200g Biscoff spread
- 125g Mini white & pink marshmallow
- 125g Lotus biscoff biscuits
- 100g Caramel popcorn (chopped)
- 50g Butter
For the Topping
- 30g Lotus biscoff biscuits (broken)
Utensils
- 20 cm baking tin
- Parchment paper
- Large heatproof bowl
- Saucepan