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Biscoff Rocky Road No Bake Traybake

This Lotus Biscoff rocky road is easy to make and so tasty. A no-bake traybake dessert filled with white chocolate, Biscoff and marshmallows.
Prep Time 10 mins
Cook Time 0 mins
Chill Time 1 hr
Total Time 1 hr 10 mins
Course Dessert, Snack
Cuisine British
Servings 12
Calories 534 kcal


Rocky Road Topping

  • 200 g White Chocolate
  • 50 g Lotus Biscoff Spread
  • 50 g Lotus Biscoff Biscuits 6 Biscuits (3 packs of 2)


  • Line a 9″ square tin with parchment paper and set aside for later use.
  • Add butter and white chocolate to a pan or large mixing bowl and melt on a low heat. If you’re melting the chocolate and butter in the microwave, set the microwave to a low heat setting and microwave for short sections, stirring till smooth.
  • In a small microwaveable bowl, melt the Biscoff spread in the microwave on a medium temperature setting for roughly 30 seconds or until runny.
  • Fold the melted Biscoff into the white chocolate and butter mixture until combined.
  • Add the mini marshmallows and crumbled Biscoff biscuits into the mixing bowl and fold together until evenly distributed.
  • Pour into a lined tin and spread out making sure the mixture is pressed against all sides of the tin.
  • Melt white chocolate and pour over the rocky road mixture, even the chocolate with a spatula or the back of a spoon.
  • Drizzle the Biscoff spread over the white chocolate in a swirly line pattern.
  • With a skewer, drag though the lines in opposite directions creating a feathering pattern.
  • Break the remaining Lotus Biscoff biscuits in half or into small pieces and place on top of the white chocolate and Biscoff spread topping.
  • Leave in the fridge to chill for 1 to 2 hours or until the rocky road has set. Cut into slices when set.



Calories: 534kcalCarbohydrates: 45gProtein: 4gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 19mgSodium: 52mgPotassium: 144mgFiber: 1gSugar: 40gVitamin A: 119IUVitamin C: 1mgCalcium: 101mgIron: 1mg
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