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.