Biscoff Rocky Road

Equipment

• 8"x8" Tin
• Parchment Paper
• Spoon or Spatula
• Saucepan and hob

Ingredients

• 50g Butter
• 600g White Chocolate
• 250g Biscoff Biscuits (1 pack!)
• 250g Biscoff Spread
• 75g Mini Marshmallows (I used a mix of pink and white)

Method

1. Line an 8"x8" baking tin. Chop or break the biscoff biscuits up in to bitesize pieces and add them to a large bowl along with the marshmallows. Set a few marshmallows and biscoff biscuits aside in a small bowl (we'll use these for decoration!).
2. Melt the white chocolate in the microwave in 20 second bursts until smooth. Stir in the biscoff spread and butter until smooth (pop back in the microwave for 10 seconds if you need to). Once everything is smooth leave it to cool for 2 minutes, then pour the melted chocolate in to the bowl with the biscuits and marshmallows. Stir until fully combined.
3. Press the mixture in to the lined baking tin, them scatter on the remaining marshmallows and biscoff biscuits as decoration.
4. Leave to cool at room temperature or in the fridge until firm, then chop in to pieces and enjoy!

Notes

• - Store your Biscoff Biscuit Rocky Road in the fridge or at room temperature in an air tight container, where it will last for 2+ weeks!

Recommended Equipment and Ingredients*

• Kitchen Scales
• 8" Deep Square Tin

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