Biscoff Rocky Road

This Biscoff Rocky Road is a dreamy, no-bake treat that combines creamy Biscoff spread, crunchy biscuits, fluffy marshmallows, and smooth white chocolate. I love how quick and easy it is to prepare, and every bite feels like a mix of textures and flavors that balance perfectly.

Why You’ll Love This Recipe

I like how this recipe takes just a handful of ingredients and turns them into a decadent dessert that feels special. I don’t need to fuss with baking, and the combination of caramel-flavored Biscoff with marshmallows and white chocolate makes it a guaranteed crowd-pleaser. I also enjoy that it’s easy to customize with add-ins, making it perfect for holidays, parties, or a quick sweet fix.

Ingredients

5 oz Smooth Lotus Biscoff spread (130 g)
1 oz dairy-free butter (28 g)
6 oz white chocolate (180 g) melted
3.5 oz vegan marshmallows (100 g)
2.5 oz Lotus Biscoff biscuits (75 g)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by gently melting the Biscoff spread, butter, and white chocolate together in a heatproof bowl over a pot of simmering water or in short microwave bursts.
2. Once smooth, I let the mixture cool slightly before adding the marshmallows and crushed Biscoff biscuits.
3. I stir everything together until the marshmallows and biscuits are coated in the chocolate mixture.
4. I line a square baking tin with parchment paper and pour the mixture in, pressing it down gently.
5. I refrigerate for at least 2 hours, or until firm enough to slice into squares.

Servings and Timing

This recipe makes about 12 squares, depending on how I cut them. It takes around 10 minutes to prepare and 2 hours of chilling time before serving.

Variations

I sometimes add chopped nuts for extra crunch or drizzle melted dark chocolate over the top for a richer flavor. Dried fruit like cranberries or cherries adds a nice tangy balance, and for a festive twist, I like to mix in crushed candy canes or sprinkles.

Storage/Reheating

I keep my Biscoff Rocky Road in an airtight container in the refrigerator, where it lasts up to 1 week. If I want to store it longer, I freeze the squares for up to 2 months and let them thaw in the fridge before serving. Since it’s a no-bake treat, I don’t reheat it, but I do let it soften slightly at room temperature before eating if it feels too firm.

FAQs

Can I use regular marshmallows instead of vegan ones?

Yes, I can use regular marshmallows if I’m not keeping the recipe vegan.

Can I swap white chocolate for milk or dark chocolate?

I can use milk or dark chocolate for a richer flavor, but I like how the white chocolate keeps the taste sweet and creamy.

Do I need to melt the Biscoff spread with the chocolate?

Yes, melting them together makes the mixture smooth and helps everything stick together.

Can I make this recipe nut-free?

Yes, I can keep it nut-free by avoiding any nut add-ins and checking my chocolate and marshmallows for cross-contamination warnings.

Can I make this in advance?

Yes, I like to make it a day ahead since it sets perfectly in the fridge overnight.

How do I crush the biscuits?

I usually place them in a zip-top bag and crush them with a rolling pin until I have a mix of chunks and crumbs.

Can I use crunchy Biscoff spread instead of smooth?

Yes, crunchy spread works well and adds extra texture.

What’s the best size pan to use?

I usually use an 8×8 inch (20×20 cm) square tin, but any similar-sized pan works.

Can I double the recipe?

Yes, I double the ingredients and use a larger rectangular pan for a bigger batch.

Why is my rocky road too hard to cut?

If it’s too firm, I let it sit at room temperature for 5–10 minutes before slicing.

Conclusion

I love how simple yet indulgent this Biscoff Rocky Road is. With just a few ingredients and no baking required, it’s a recipe I can always rely on for a sweet treat that everyone enjoys. Whether I make it for myself, friends, or a celebration, it’s a no-fuss dessert that always disappears fast.

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