Biscoff Rocky Road

🧂 Ingredients

• 500 g white chocolate

  see notes
• 20 g coconut oil

  optional, see notes
• 120 g (⅔ cup) Biscoff spread
• 100 g mini white marshmallows
• 150 g soft caramels

  chopped into small chunks, see notes
• 50 g macadamia nuts

  optional, roughly chopped
• 80 g Biscoff biscuits

  roughly chopped
• 50 extra Biscoff spread

  for drizzling

Instructions

• 1 Line the base and sides of an 18cm x 28cm rectangular slice tray with baking
  paper.
• 2 Place the white chocolate, coconut oil and Biscoff spread into a heatproof,
  microwave-safe bowl.
  
  Heat, uncovered, on 50% power, stirring every minute with a metal spoon, for 4-5
  minutes or until the chocolate melts.
  
  If using a Thermomix: melt for 4 minutes, 50 degrees, Speed 2.
• 3 Remove from the microwave and stir until smooth.
• 4 Stir through the mini marshmallows, soft caramels, macadamias and Biscoff
  biscuit chunks.
• 5 Spread the mixture into the prepared baking tray and place in the fridge for 30
  minutes or until just set.
• 6 Melt the extra Biscoff spread in the microwave for 30 seconds or until runny and
  then drizzle it over the top of the rocky road.
  
  Return to the fridge to set.
• 7 Allow the rocky road to sit at room temperature for approximately 30 minutes
  before cutting (this will ensure that it doesn't crack when cut).

Nutrition Info