Chocolate, biscuits, marshmallows, and a generous swirl of Biscoff — this Biscoff Rocky Road is everything you love about the classic treat but with an irresistible cookie butter twist!
If you’ve been around here for a while, you know I have a serious soft spot for rocky road. This is probably my sixth rocky road traybake recipe (and counting!), not to mention my Biscoff cheesecakes, cupcakes, and fudge recipes. Honestly, I can’t help myself — there’s something magical about the combination of chocolate, biscuits, and marshmallows that I’ll never get over.
When you toss Biscoff spread into the mix? Oh, that’s a whole new level of dessert heaven.
Why You’ll Fall in Love with Biscoff Rocky Road
This version is all about sweet nostalgia with a cookie butter upgrade. The Biscoff spread melts beautifully into the chocolate, creating a silky base that’s a little softer than traditional rocky road — easier to bite, richer in flavor, and impossible to resist.
I’ve tested this recipe a lot (for science, of course 😉), and here’s what makes it so good:
- Quick and easy: 10 minutes to mix, then chill and forget about it.
- Perfect texture: Crunchy, chewy, creamy, and melt-in-your-mouth all at once.
- Minimal ingredients: Just a handful of pantry staples.
- Packed with Biscoff flavor: From the biscuits to the spread, every bite screams “cookie butter bliss.”
A Little Kitchen Experiment
Traditionally, rocky road is made with chocolate, butter, and golden syrup. But here’s the thing — white chocolate and syrup don’t always get along. Every time I tried combining the two, it split or went grainy. So instead of giving up (never!), I swapped the syrup for melted Biscoff spread.
And wow… what a difference.
The melted Biscoff blends perfectly with the white chocolate, giving the base a rich, caramel-like flavor while keeping it soft and sliceable. Plus, you can actually see the golden Biscoff tones swirling through the chocolate — it’s as pretty as it is delicious.
Let’s Talk Add-Ins
For this recipe, I kept things simple with mini marshmallows and Lotus Biscoff biscuits, because sometimes classic really is best. The marshmallows bring that signature chew, while the crisp biscuits add texture and that unmistakable spiced flavor.
I used pink and white marshmallows for a pop of color (and because they were in my cupboard), but feel free to use whatever you like. Want to throw in some white chocolate chips or caramel chunks? Go wild — this is your rocky road.
Final Thoughts
If you’re as obsessed with Biscoff as I am (and I suspect you might be if you’re here 😏), this recipe will be right up your alley. It’s fast, fun, and dangerously moreish. Perfect for parties, gifts, or a late-night sweet fix straight from the fridge.
Seriously — make this Biscoff Rocky Road once, and it’ll become a permanent part of your dessert rotation.
Enjoy every crunchy, gooey, cookie-buttery bite!
Biscoff Rocky Road
A sweet, crunchy, and irresistibly chocolatey treat loaded with Lotus biscuits, mini marshmallows, and creamy Biscoff spread. This no-bake Biscoff Rocky Road is the ultimate indulgence for cookie butter lovers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 20 minutes
- Yield: 16 squares
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
- Line a 9×9-inch square baking pan with parchment paper and set aside.
- In a large heatproof bowl, add white chocolate and butter. Melt gently over a double boiler (a bowl set over simmering water) or in the microwave in short bursts. Stir until smooth and glossy.
- In a separate bowl, microwave the Biscoff spread for about 30 seconds until slightly runny. Stir it into the melted chocolate mixture until fully combined.
- Add the chopped biscuits and mini marshmallows. Fold gently to coat everything evenly in the chocolate mixture.
- Pour the mixture into the prepared tin and press down lightly. Drizzle melted Biscoff spread over the top and sprinkle with extra crushed biscuits if desired.
- Refrigerate for at least 3 hours, or until completely firm. Once set, cut into 16 squares and enjoy!
Notes
- Keeps well for up to 7 days in an airtight container at room temperature or refrigerated.
- Can be frozen for up to 3 months — thaw in the fridge overnight before serving.
- Smooth or crunchy Biscoff spread both work beautifully.
- Regular marshmallows can be chopped up if you don’t have minis.
Feel free to swap the biscuits — digestives or graham crackers also work.