Biscoff Rocky Road

• Lotus Biscoff гладкий спред↗175g g
• солоне масло↗150g g

  нарізане кубиками

• білий шоколад↗250g g

  грубо порізаний

• печиво Lotus Biscoff150g g
• міні маршмеллоу60g g

  (вегетаріанське, за потреби)

• пекани↗80g g

  грубо порізані

Step-by-step instructions

1. 1

   Melt the Biscoff spread, the salted butter and 200 g of white chocolate in a large heat‑proof bowl set over a pot of simmering water (make sure the water does not touch the bowl), stirring until the mixture becomes glossy and smooth. Remove from the heat and set aside to cool slightly. Meanwhile, lightly crush the Biscoff biscuits to obtain pieces of varying size.

2. 2

   Add the crushed biscuits, mini marshmallows and pecans to the melted Biscoff mixture and stir. Transfer to an 18 cm square baking tin lined with parchment paper, smooth the surface and chill for at least 3 hours, or until fully set.

3. 3

   Meanwhile, melt the remaining 50 g of white chocolate in a heat‑proof bowl over a pot of simmering water as before, or in short bursts in the microwave. Remove the rocky‑road from the tin and cut into 16 squares, then drizzle with the melted white chocolate. Let set slightly before serving.