Biscoff rocky road
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
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 70g salted butter , plus extra for the tin
- 100g gingernut biscuits
- 100g Biscoff biscuits
- 350g white chocolate
- 150g smooth Biscoff spread , plus 1 tbsp
- 75g mini marshmallows
Instructions
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.