If your will power lasts more than 10 minutes then these tasty morsels will keep for a week in the fridge. As with most of my posts, you can adapt this to include other fillings and textures but I think this combination showcases the biscuit spread flavour.
Very easy to put together, you don’t even need to turn the oven on for this one.
This recipe makes 16 pieces of Biscoff Rocky Road!
400g White Chocolate, chopped
125g Biscoff Spread
50g Unsalted Butter
150g Mini Marshmallows
250g Lotus Biscuits, chopped
Spare Biscoff Spread for Drizzle
Line a 8/9″ square tin with greaseproof paper and leave to the side.
In a large bowl, add in the chocolate and butter – melt on a low heat in a large glass bowl, over a pan of simmering water (making sure the water doesn’t touch the bowl) until fully melted – stir until smooth!
In a separate bowl, melt the biscoff spread in the microwave for 30 seconds or so or until runny, beat into the melted white chocolate mix.
Once it has melted and combined, add in the marshmallows and chopped biscuits and fold together – pour into the tin and spread until it is even. Refrigerate until set!
If you want the extra biscoff kick, melt some extra biscoff spread and drizzle over the top of the Rocky Road, again, refrigerate until set!
This recipe came about after crazily overestimating how many marshmallows I was going to need for toasting over the fire on bonfire night.
I made these rice crispy treats a bit more interesting with the addition of coffee and cookie butter and a few bits of crumbled speculoos biscuits for good measure.
10 to 12 speculoos biscuits, crumbled coarsely (I used Lotus Biscoff)
6 cups crisp rice cereal
1/4 cup butter
2 teaspoons instant espresso powder (I used Nescafé Azera)
12 ounces marshmallows
1/2 cup cookie butter (crunchy or smooth, such as Biscoff)
A pinch of salt (optional)
Foil and lightly grease a 9×13-inch pan with melted butter; set aside.
In a large bowl, crush the cookies and add the cereal; set aside.
Combine the butter and espresso powder in a large saucepan set over medium-low heat. Once the butter has melted, stir in the marshmallows. Stir constantly until the marshmallows are completely melted. Add the cookie butter and salt (if using) and stir until just combined.
Remove from the heat and stir in the cereal mixture until it is evenly coated with the melted marshmallows. Once combined, press the mixture into the prepared pan. (A good tip here is to press the mix in with the back of a lightly oiled tablespoon so things don’t get too sticky). Allow to cool completely before cutting and serving.