I know it’s been a little while since I last posted a recipe, so here it is Biscoff rocky road. Definitely not something that is low calorie (for those of you watching your calories) but it is damn right delicious and will go down a treat when you’re in need of a comforting sugar rush – which if you’re like me is all the time at the moment!
Makes 16 squares
400g white chocolate, broken up
125g biscoff spread (or another similar biscuit spread) plus extra 1tbsp for drizzle
50g soft spread/unsalted butter
150g white mini marshmallows
250g lotus biscuits, chopped (poundland sell these)
1.Line a 20cm square baking tin with greaseproof paper.
2.In a heatproof bowl, measure out the chocolate and butter and place over a pan of simmering water (make sure the bowl doesn’t touch the water) and heat slowly until melted. Set aside to cool slightly.
3.Place the biscoff spread in a bowl and heat in short 30 intervals in the microwave until melted.
4.Combine the chocolate and biscuit spread mixtures and stir.
5.Add in the marshmallows and the chopped lotus biscuits and stir till thoroughly combined.
6.Pour into the prepared tin and level out – I placed a sheet of greaseproof paper over the top and pushed down until the top was even.
7.Place into the fridge, leave until set.
8.Melt 1tbsp of biscoff spread in the microwave and drizzle over the set rocky road. Place back in the fridge and leave to set.
9.Remove from the fridge and cut into 16 squares. Keep in an airtight container in the fridge for up to a week.
Enjoy lovely people 🙂