Speculoos Rocky Road
A delightful combination of speculoos biscuits, white chocolate, and mini marshmallows, resulting in a rich and crunchy treat perfect for casual snacking or special occasions.
Ingredients
Main Ingredients
- 250 g speculoos biscuits (Biscoff), plus extra to decorate (optional)
- 50 g mini marshmallows
- 510 g white chocolate, broken into pieces
- 90 g speculoos spread / cookie butter (Biscoff)
Instructions
Preparation
- Line a 20cm (8in) square baking tin with nonstick baking paper.
- Break the biscuits into rough pieces in a bowl (by hand or with a knife).
- Tip into a large heatproof mixing bowl, stir in the mini marshmallows, and set aside.
- Melt the white chocolate and speculoos spread together in a microwave-safe bowl in 30-second bursts, stirring each time, until smooth. Or melt using a double boiler.
- Pour the melted mixture over the biscuits and marshmallows. Stir until everything is fully coated.
- Scoop into the prepared tin and press down evenly. Top with extra biscuits if using.
- Chill for at least 1 hour until set.
- Let stand at room temperature for about 10 minutes, then cut into 16 pieces.
Notes
Store in an airtight container in the fridge or at room temperature for up to 4 days. For longer storage, wrap individual pieces in parchment paper and place in a freezer-safe bag.