lifestyle

How to make no-bake Biscoff rocky road with just five ingredients


Biscoff Rocky Road

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Looking for a sweet treat to whip up this weekend? Try this twist on the classic rocky road.

Food blogger Amy Treasure created this easy recipe using just five ingredients – Biscoff spread, Lotus biscuits, white chocolate, butter and mini marshmallows.

It’s a no-bake recipe, which means there’s no pre-heating and waiting for it to bake.

You simply mix it all together in about 10 minutes and then leave it to set.

Amy describes it as her ‘favourite rocky road to date’ which sounds like high praise.

Amy puts a twist on the original (Picture: Amy Treasure)

Amy says: ‘This Biscoff rocky road is made entirely with white chocolate and I’m so glad because it truly allows the flavours to sing.

‘If you’re not too familiar with Lotus Biscoff (where have you been?!) the flavour is deeply caramelised and ever so slightly spiced. It’s totally addictive, I could eat it from the jar with a spoon…

‘Using the spread has become a favourite pastime of mine because it tastes exactly like the original Lotus biscuits – for this recipe I’ve used the creamy and smooth version. Lotus also make a crunchy version of the spread which is equally as amazing to bake with.’

It’s a mix of Biscoff and white chocolate (Picture: Amy Treasure)

Ingredients

  • 360g (2 cups) white chocolate
  • 200g (½ cup) Lotus Biscoff spread
  • 50g (3 tbsp) unsalted butter
  • 200g (20 biscuits) Lotus Biscoff biscuits
  • 150g (3 cups) mini marshmallows

Topping

  • 250g (1 + ¼ cups) white chocolate
  • 4 tbsp Lotus Biscoff spread
  • Lotus Biscoff biscuits/cremes (round ones) to decorate

Method

  1. Line a 20cm square tin with baking paper
  2. Set a heatproof bowl over a pan of simmering water (do not allow the bowl to touch the water). Break the white chocolate (360g) into small pieces and put it into the bowl. Leave to gently melt, stirring occasionally.
  3. When the chocolate has melted take it off the heat. Warm the Biscoff spread (200g) for 30 seconds in the microwave then add it to the melted white chocolate. Mix until uniform in colour.
  4. Melt the butter (50g) in the microwave and add it to the white chocolate and Biscoff mixture. Mix well to fully combine.
  5. Use your hands to break the Lotus Biscoff biscuits (200g) up into chunks. Aim to snap each biscuit into 4-6 pieces. Add the biscuits to the mixing bowl along with the mini marshmallows (150g). Stir thoroughly until everything in the bowl is completely coated.
  6. Tip the rocky road mixture into the prepared baking tin. Use a spatula to press the mixture firmly into the tin.
  7. Melt the remaining white chocolate (250g) in the same way as before. Pour it on top of the rocky road and use the back of a spoon to smooth it out so that the top of the rocky road has an even coating of white chocolate.
  8. Warm the Biscoff spread (4 tbsp) in the microwave then drizzle it in lines on top of the white chocolate. To create the swirling effect, use a chopstick or similar to drag lines through the drizzled Biscoff spread in the opposite direction.
  9. Add Biscoff biscuits for decoration. Refrigerate for 1-2 hours then slice into squares with a sharp knife.

For more about Amy’s tips to make this recipe, visit her website.

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Get in touch by emailing MetroLifestyleTeam@Metro.co.uk.


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