Biscoff Rocky Road is a sweet, crunchy, no-bake dessert that’s easy and fun to make. It’s packed with cookie butter flavor, marshmallows and crunchy biscuit pieces—perfect for sharing or enjoying as an indulgent snack.
I’m still on a Biscoff and cookie butter kick. If you loved my fudgy Biscoff brownies and my no-bake Biscoff cheesecake, this rocky road will be right up your alley. Like those recipes, it celebrates the warm, spiced flavor of cookie butter combined with sweet white chocolate and chewy marshmallows.
What I love about rocky road is its simplicity: minimal ingredients, no oven and just a couple of hours for the mixture to set in the fridge. It’s quick to pull together and flexible enough to customise to your taste.
Not a fan of nuts? Swap them for extra marshmallows or chocolate pieces. Don’t have Biscoff biscuits? Any spiced biscuit, Graham crackers or digestives will work. Use what you love to make the rocky road your own.
This version relies on Biscoff spread and Biscoff biscuits (or another spiced biscuit) and uses melted white chocolate so the cookie butter flavor isn’t overpowered. And of course, no rocky road is complete without marshmallows!
How to Make the Biscoff Rocky Road
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Crush and chop the Biscoff biscuits. -
Add in chopped marshmallows or mini marshmallows. -
Add in the chopped chocolate and mix together. -
Melt the butter and white chocolate. -
Add the Biscoff spread and gently heat to combine. -
Stir until smooth and melted. -
Pour the melted mixture over the marshmallows and biscuits, then mix. -
Press into a 9×9 pan, top with biscuit pieces and chill until set.
As the step-by-step photos show, this recipe is very simple and great to make with children or whenever you want a quick treat. It’s a fun, hands-on dessert with a satisfying texture and flavour.
I hope you enjoy this Biscoff Rocky Road—please try the recipe and leave a rating or comment to share your results. I love reading your feedback and seeing your versions.
Print Recipe
Biscoff Rocky Road
Ingredients
- ¼ Cup Butter (55g)
- 2 Cups White Chocolate (340g)
- ⅔ Cups Biscoff Spread (Cookie Butter) (160g)
- 3 Cups Biscoff Biscuits, lightly crushed with some chunks (250g)
- 3 Cups Mini Marshmallows (170g)
- 1 Cup Chopped Chocolate (180g)
Topping;
- ⅓ Cup Biscoff Spread, melted (85g)
- 1 Cup Biscoff Biscuits, broken into pieces (65g)
Instructions
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Line or grease a 9″x9″ baking tin and set aside.
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Lightly crush or chop the Biscoff biscuits into a large bowl and add the chopped chocolate and mini marshmallows. (If using regular marshmallows, chop them in half or quarters.)
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Gently melt the butter, white chocolate and Biscoff spread together, stirring until smooth.
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Pour the melted mixture over the dry ingredients, mix quickly and press into the prepared tin in an even layer.
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Press the extra biscuit pieces into the top for decoration and refrigerate for one to two hours until firm.
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Once set, drizzle over the remaining melted Biscoff spread, cut with a sharp knife into pieces and serve.
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Store in an airtight container in the fridge for up to a week. It can keep longer if well sealed.
Video
Notes
Nutrition
