• Line a 9″ square tin with parchment paper and set it aside for later use.
• Add broken white chocolate to a large mixing bowl and melt on a low to medium heat. Microwave for short sections (10 to 15 seconds) and stir the mixture each time until fully melted.

  You can also melt the chocolate in a pan over a low heat, stirring continuously.
• Add Biscoff spread to a small microwaveable bowl and melt in the microwave on a medium heat for 30 seconds or until runny.
• Stir the melted Biscoff spread and pour it into the melted white chocolate and mix until combined.
• Add the mini marshmallows and broken Biscoff biscuits into the chocolate mixture and mix together until evenly distributed.
• Pour the Biscoff mixture into the lined baking tin and spread it evenly into all four corners. With the back of a spoon, press the mixture down.

Rocky Road Topping

• Melt Biscoff spread in the microwave on a medium heat until melted. With a spoon, drizzle it over the rocky road mixture.
• Break the remaining Lotus Biscoff biscuits in half or into small pieces and place it on top of the melted Biscoff spread.
• Leave the rocky road in the fridge to chill for 1 to 2 hours or until set. Once set, cut into slices.