Description
Learn how to make an irresistible Biscoff Rocky Road, perfect for chocolate lovers. This fab dessert is made in a few easy steps.
Ingredients
Units
Scale
Biscoff Rocky Road
- 400g (2 1/2 cups) milk chocolate, chopped
- 150g (3/4 cup) biscoff spread (speculoos spread)
- 50g (1/4 cup) unsalted butter
- 150g (1 1/4 cup) biscoff biscuits (speculoos biscuits), lightly broken up
- 120g (2 cup) mini marshmallows
To Decorate
- 150g biscoff spread (speculoos spread)
- 40g (1 cup) pretzels, lightly crushed
- 15g (1/4 cup) mini marshmallows
Instructions
- Grease your deep baking tray with butter, then line with greaseproof paper, making sure the paper is pushed into the corners. I make cuts on each corner of the paper as this allows the paper to fit more snugly.
- In a microwave-proof bowl, place the milk chocolate, biscoff spread and the butter. Place the bowl in the microwave and heat in 30 second blasts stirring after each blast, until fully melted.
- Add the biscoff biscuits, mini marshmallows and stir until the ingredients are evenly dispersed.
- Tip the contents into the baking tray and spread out into an even layer, ensuring you reach the corners as well.
- Place in the fridge for an hour, or until set, then cut into big chunks.
- To decorate: Remove the biscoff rocky road from the tray. Heat the biscoff spread in the microwave for 30 seconds.
- With a spoon, drizzle over the biscoff spread then sprinkle over the crushed pretzels and mini marshmallows.
- Portion up and serve. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chill
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 479
- Sugar: 38.1 g
- Sodium: 417.5 mg
- Fat: 24.2 g
- Saturated Fat: 15.3 g
- Trans Fat: 0.8 g
- Carbohydrates: 59.8 g
- Fiber: 2.7 g
- Protein: 6.4 g
- Cholesterol: 20 mg