Biscoff Rocky Road Dessert

1. Break the white chocolate into chunks and add to a bain-marie along with the butter. Melt the white chocolate and butter and stir the mixture every so often.

2. While the chocolate is melting, line a loaf tin with baking paper.

3. Take the bowl off the heat and add the Biscoff spread to the melted chocolate and stir in until combined.

4. Add the biscuits to a separate bowl and bash using the end of a rolling pin or pour the biscuits into a food bag, tie the end, and bash using the rolling pin until they have reached the desired thickness.

5. Add the biscuits to the white chocolate mixture.

6. If using large marshmallows, cut them in half and then add to the mixture. If using mini marshmallows, add them directly to the bowl.

7. Mix all of the ingredients together until they are coated in the Biscoff chocolate. Pour the mixture into the lined loaf tin and press down using the back of a spoon or spatula. Place in the fridge for three to four hours to set.

8. Once the mixture has set, take out of the tin and cut the rocky road into slices.

Notes

1. This recipe makes enough for a loaf tin, yielding roughly six big pieces.

2. You can use dairy-free white chocolate, available in stores like Tesco and Sainsbury’s, for a dairy-free version.