My fellow Biscoff lovers, you’re going to really enjoy this Biscoff rocky road recipe. It’s soft, chewy, and crunchy all at once and it’s just so simple to make. It also features all of the other rocky road ingredients you love: chocolate, marshmallows, and chewy nougat.
While you’re here, check out my other rocky road recipes — the more traditional easy rocky road recipe, the caramel lovers treat caramel white chocolate rocky road, and this special, candy-filled Malteser rocky road.
❤️ Why you’ll love it
- So quick and easy: takes just 10 minutes to make
- The perfect treat: sweet and indulgent
- Loaded with Biscoff flavour
- Portable and perfect for gifting too
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The rocky road formula
I have a formula for creating a great rocky road. A good recipe should have chocolate, of course, but also textures of soft, chewy, crunchy, and crispy.
This Biscoff rocky road hits all those marks — white chocolate, marshmallows (soft), nougat (chewy), Biscoff cookies (these are both crispy and crunchy).
Ingredients
Jump to the recipe for full ingredients and instructions.
- White chocolate is perfect in this Biscoff rocky road recipe as it lets the Biscoff flavour shine.
- Biscoff cookies: small pieces of Biscoff biscuits are strewn throughout and on top of the rocky road.
- Biscoff spread: Smooth Biscoff spread works perfectly but you could try crunchy Biscoff spread too.
- Marshmallows: Rocky road simply must have marshmallows. I use just vanilla marshmallows in this recipe but you could also make your own caramel marshmallows which would work a treat.
- Nougat: Great rocky road has a chewy component to it and nougat works perfectly here.
- Butter: Use unsalted butter.
- Dark chocolate (optional): I drizzled a little dark chocolate over the top of mine at the end for contrast. You’ll only need about 10g of chocolate, but sometimes it’s easier to have a larger amount to drizzle. You could also warm up a little Biscoff spread in the microwave and drizzle that over instead.
How to make my Biscoff rocky road recipe
If you’ve ever made rocky road before, you know how quickly it comes together. Once it’s all in the loaf pan, your Biscoff rocky road will take just a few hours to firm up in the fridge. When it does, just remove it from the tin and peel away the paper before cutting it into slices or chunks.
This rocky road recipe is also very easy to scale up if you’re wanting to share it around.
Jump to the recipe for full ingredients and instructions.
1. Recipe prep
Line an 8×4-inch loaf tin with baking paper.
2. Make the base
Add the chocolate, butter, and Biscoff spread to a large microwave-safe bowl and heat in the microwave in 30-second increments until melted. Stir to fully combine.
3. Add the mix-ins
Add the Biscoff cookies, marshmallows, and cinnamon and stir to combine. Tip the mixture into your lined tin.
4. Let it set
Top with more cookie pieces and place the loaf tin in the fridge to set and chill for about 2-3 hours. Drizzle your cookie rocky road with a little melted chocolate if you’d like, and enjoy!
Tips and tricks
- Don’t overheat the chocolate. When melting the chocolate, make sure you give it a good stir between each 30-second microwave blast. This will ensure you don’t overheat it, which can cause the chocolate not to set properly.
- Pack in the marshmallows. Make sure when you measure out the marshmallows that you really pack them into your cup measure.
- Mix well. When adding the mix-ins to the chocolate and Biscoff base, make sure to combine them really well so that everything is coated evenly.
- Double it up. You can easily double this Biscoff recipe and set it in a 20cm/8-inch square tin instead.
Storing
Store your Biscoff rocky road recipe in an airtight container in the fridge or even freezer for 3-4 weeks — sometimes it will keep for longer. Rocky road can generally keep for as long as the earliest expiration date on any of the ingredients used in it.
FAQs
I add the Biscoff spread along with the butter and white chocolate in a microwave-safe bowl and zap in 30-second increments until melted. It shouldn’t take more than a minute or so for this particular Biscoff recipe.
Remember my rocky road formula: you need some chocolate along with soft, chewy, crunchy, and crispy elements. Once you cover those bases you can really run with it — it’s why I have so many rocky road recipes on the site. Testing out different mix-ins and bases is so much fun, and is actually how I came up with this cookie rocky road.
More recipes you’ll love
- White chocolate rocky road
- Biscoff fudge
- Biscoff millionaires shortbread
- Biscoff truffles
- Biscoff brownies
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Did you try this Biscoff rocky road recipe?
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Video
Ingredients
- 180 g white chocolate (1 cup)
- 28 g unsalted butter (2 tablespoons)
- ¼ cup Biscoff spread (70g)
- ¼ teaspoon cinnamon
- 1 packed cup medium-sized marshmallows
- 10 lotus Biscoff cookies, broken into pieces
- 40 g soft nougat
For best results, always weigh ingredients where a weight is provided
Equipment
- 8×4 inch loaf tin
Instructions
- Line an 8×4 inch loaf tin with baking paper.
- Combine the chocolate, butter and Biscoff spread in a microwave safe bowl. Microwave on high in 30 second increments, stirring well between each, until just melted together.
- Add the marshmallows, most of the cookies the nougat and the cinnamon.
- Top with more cookie pieces and chill for 2-3 hours to set.
- Optional: drizzle over a little melted chocolate.
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8 Comments on “Biscoff Rocky Road”
Made it again with proper butter and it started to seize again but I had used a non brand biscuit spread- still delicious though. So thank you for the recipe.
Ok, it might be overheating too. Try microwaving on 80% power.
Wow tastes amazing but I made a mistake using butter spread instead of butter and it made the mixture dry. Used my hands to work the mixture, mallows and biscuits and it still tasted fab! Will know next time!!
It sounds like maybe the butter spread has caused the chocolate to seize. I’m so happy you still loved it.
I was so excited about this but it didn’t work out for me 😭 it was too dry and the ingredients didn’t mix together, they just crumbled and it wouldn’t set. What did I do wrong? I used exactly the measurements that it stated 🤷🏼♀️
Hello Zoe. I’ve never had this happen and trying to think what would cause this. The most obvious cause of chocolate turning crumbly is when even a little water is introduced, the chocolate can seize. The other possibility is that you have overheated the mixture. Try heating in lower increments and make sure to take the time to stir really well in between them.
Marie, this looks fantastic!
I must admit I avoid buying cookie butter spreads as they never survive longer than a couple of days hehe. But I probably should attempt getting it once again just to make this Rocky Road version. I love the addition of nougat – never would have thought using it.
Thanks so much Ben. The nougat gives a fabulous chewiness.