Biscoff rocky road
Serves 12
Easy
Prep:
Cook:
plus chilling time
Gingernuts add a warming, spicy note but you could use digestives or more Biscoff biscuits. Combine with mini marshmallows and white chocolate for a super sweet treat
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- 70g salted butterplus extra for the tin
- 100g gingernut biscuits
- 100g Biscoff biscuits
- 350g white chocolate
- 150g smooth Biscoff spreadplus 1 tbsp
- 75g mini marshmallows
Nutrition: per serving
- kcal379
- fat22.3g
- saturates11.1g
- carbs40.6g
- sugars30.9g
- fibre0.4g
- protein3.8g
- salt0.5g
Method
step 1
Butter a 20cm x 20cm tin and line with baking paper. Lightly crush all the biscuits in a bowl using the end of a rolling pin.
step 2
Melt the butter and chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Melt the 150g of Biscoff spread in a separate bowl in the same way, then pour it into the chocolate mixture. Mix in the biscuits and marshmallows, then press into the tin. Chill for 3 hrs to set.
step 3
Drizzle over 1 tbsp of melted Biscoff spread, then slice into 12 chunky pieces to serve.
