How to Make Super Quick No Bake Biscoff Rocky Road

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(This post has been updated from the original April 2017 version to provide a better experience for you)

This super quick No Bake Biscoff Rocky Road will satisfy ALL your cravings and more without barely lifting a finger! Packed full of crunchy Biscoff biscuit pieces, chewy marshmallow and soft fudge, these enticing bars of deliciousness will blow your marvellous mind! Just like my Biscoff fudge and Biscoff cake, there’s Biscoff spread right there in the mixture too. So if you want to know how to make this amazing treat, keep scrolling for the easy step by step picture recipe, helpful tips and more!

Phwoar, just look at that. Beautiful isn’t it?! It reminds me of my Biscoff cheesecake recipe and Biscoff brownies recipe in that, I basically want to inhale it whole! You must think I’m obsessed with Biscoff – well, I am a little bit I guess haha!

In all seriousness, this wonderful Biscoff rocky road is SO quick to make. It’s perfect for the kids/grandchildren to get involved with too as there’s no oven required. Did I mention that it tastes absolutely incredible too?!

In actual fact, it would also double really well as a homemade gift. Simply pop in a clear cellophane bag, tie with a ribbon and give to your friends and family. They’ll love it!

What you need to know

Here’s where ALL the useful information is!! I’ve made this a few times (and made a few mistakes along the way) so I’m sharing my knowledge on Biscoff rocky road to ensure you can get it perfect first time!

Ingredients

Ingredients are way more important than you think. Here’s everything you should know about the ones needed to make this recipe.

• White Chocolate – In all honesty, any kind will do here. It doesn’t need to be expensive Belgian white chocolate as the Biscoff will flavour it heavily anyway.
• Biscoff Spread – Smooth spread only! We’re adding Biscoff biscuits into the mix anyway so no need for them in the ‘liquid’ part of the mixture too.
• Butter – I always recommend using unsalted in baking (or no baking) to give you full control over the salt and flavour content.
• Mini Marshmallows – You know the ones, those tiny pink and white fluffy little things? They’re perfect for rocky road!
• Lotus Biscoff Biscuits – I wouldn’t substitute these for other biscuits as it would lessen the overall Biscoff flavour. You can get them at virtually every supermarket nowadays anyway.
• Fudge Pieces – I get mine from Asda. They’re teeny little cubes of vanilla fudge that are about half a cm cubed. You could also buy larger ones and chop them smaller as an alternative.

How to make Biscoff rocky road: simplified

1. Melt white chocolate, Biscoff spread and butter together in a large bowl.
2. Stir through marshmallows, chopped Biscoff biscuits and fudge pieces.
3. Press into a lined tin and chill for 1 hour.
4. Remove from the tin, slice and enjoy!

Recipe tips

Here are some tips I think you will find helpful when making Biscoff rocky road!

• This doesn’t have to be expensive. You can absolutely use the 30p 100g bars of supermarket own brand white chocolate and it will still taste amazing!
• Don’t chop the Biscoff biscuits too finely. You want some nice bits of crunchy texture.
• Make sure you mix this really well to ensure a good, even distribution of flavours and textures. And also to ensure it’s all evenly coated and sticks together nicely.
• When pressing the rocky road mixture into the tin, make sure to press very firmly. This ensures it won’t fall apart or be crumbly once set.
• Don’t eat it all at once. I know it’s tempting but it won’t end well! (For your stomach or your waistline!)

How to store Biscoff rocky road

It’s best to store your Biscoff rocky road in an airtight container at room temperature and consume within 2 weeks. If it’s particularly warm (Summer) you can store it in the fridge instead.

Biscoff Rocky Road – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to make 16 bars.

• 400g (14 oz) White Chocolate
• 125g (2/3 cup) Smooth Biscoff Spread + 2 tbsp for decoration
• 50g (1/4 cup) Unsalted Butter
• 130g (4.5 oz) Mini Marshmallows
• 200g (7 oz) Lotus Biscoff Biscuits, Chopped
• 75g (1/2 cup) Fudge Pieces

Essential equipment

• 20cm (8″) Square Baking Tin
• Large Mixing Bowl
• Spatula
• 1 x Disposable Piping Bag/Plastic Food Bag

Instructions

First, lightly grease and line the base and sides of your tin. Set to one side until needed.

Break the white chocolate (400g | 14 oz) into a large microwavable bowl and add the Biscoff spread (125g | 2/3 cup) and butter (50g | 1/4 cup). Then heat in 10 second intervals in the microwave, stirring well between each time, until it’s melted and smooth.

Next, tip in the marshmallows (130g | 4.5 oz), the chopped Biscoff biscuits (200g | 7 oz) and the fudge pieces (75g | 1/2 cup).

Now give it a really good mix…

Then tip the mixture into your prepared tin and press in firmly all over until it’s relatively even on top. Pop it into the fridge for at least 1 hour to completely set.

Once your Biscoff rocky road is set, remove it from the tin and slice into 16 bars with a sharp knife.

How to Decorate Biscoff Rocky Road

Place them on a wire rack set over a sheet of newspaper ready for the final touch.

Put the extra 2 tbsp of Biscoff Spread into a disposable piping bag or a plastic food bag then heat in the microwave for 15-20 seconds until warm and runny.

Snip the end/corner and zig zag the melted Biscoff over each bar. Allow to set at room temperature.

Store in an airtight container at room temperature and consume within 2 weeks.

Have you made this recipe?

Have you made this brilliantly moreish Biscoff rocky road? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

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Super Quick Biscoff Rocky Road - Printable Recipe

Yield: 16 Servings

Prep Time: 10 minutes

Chilling Time: 1 hour

Total Time: 1 hour 10 minutes

This is the easiest, quickest and tastiest recipe EVER for Biscoff rocky road! Perfect for Birthday parties, homemade gifts or just to share with your loved ones.

Print

Ingredients

• 400g (14 oz) White Chocolate
• 125g (2/3 cup) Smooth Biscoff Spread + 2 tbsp for decoration
• 50g (1/4 cup) Unsalted Butter
• 130g (4.5 oz) Mini Marshmallows
• 200g (7 oz) Lotus Biscoff Biscuits, chopped
• 75g (1/2 cup) Fudge Pieces

Essential Equipment

• 20cm (8") Square Baking Tin
• Large Mixing Bowl
• Spatula
• 1 x Disposable Piping Bag/Plastic Food Bag

Instructions

1. Grease and line the base and sides of the tin. Melt together the white chocolate, Biscoff spread and butter in a bowl in the microwave in 10 second intervals. Stir well between each time.

1. Add in the marshmallows, biscuits and fudge pieces. Stir well to evenly distribute.
2. Press the mixture into the tin and set in the fridge for 1 hour.
3. Remove and slice into 16 bars then place on a cooling rack set over a sheet of newspaper. Heat the 2 tbsp of extra Biscoff spread in a piping bag/food bag in the microwave for 20 secs until runny. Snip the end and pipe zig-zags over each bar. Allow to set then store in an airtight container at room temperature. Consume within 2 weeks.

Notes

See the main post for a more detailed, step by step picture recipe.

Be sure to read the 'What you need to know' section (especially the 'Recipe tips' part!) for lots of helpful information before you begin making this recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  AmazonBasics Silicone Spatulas, 3-Piece Set
• 
  ProCook Glass Mixing Bowl Set 3 Piece
• 
  Lotus Biscoff Smooth Biscuit Spread, 400 g

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 309Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 91mgCarbohydrates: 37gFiber: 0gSugar: 28gProtein: 3g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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