My obsession with these delightful biscuits was explored when I first made these salted caramel brownies. A rich chocolate brownie batter with a smooth salted caramel river running through – the sprinkling of biscuit crumbs definitely made it and has been a favourite recipe amongst my readers ever since.
This recipe is also inspired by my cookies and cream rocky road and a picture I saw on Pinterest. There was no recipe attached and so I decided to find the next best thing and experiment…Biscoff Spread!
It’s a dangerous thing to have lying around in the cupboard, especially when you begin to add it onto toast, biscuits…just about anything, so I advise you to use it fast within this utterly gorgeous (and incredibly sweet) Rocky Road recipe.
There is no fruit here, sorry Mum, but you could add the addition of walnuts to make it on par with a more traditional serving. Ingredients (serves 10-12 dependent on your portion sizing):
- 200g white chocolate
- 225g smooth Biscoff spread (can use crunchy if smooth isn’t available)
- 15og crushed Biscoff biscuits
- Nob of butter
- 3-5 finely crushed Biscoff biscuits for decoration
- Line a square brownie tin with butter and cling film or baking paper and set aside. Place half of the Oreos (50g) into a sandwich bag and crush with a rolling pin until you have fine crumbs. Break the remaining half into smaller chunks and place all of the biscuit crumbs into a mixing bowl
- Next, melt the white chocolate in a microwave, checking every few seconds as it won’t take long to burn
- Once smooth and melted through, set aside and blast the Biscoff spread and a nob of butter in the microwave for 20 seconds and pour into the mixing bowl along with the white chocolate and stir into all the ingredients until completely covering the crushed biscuits
- Pour into your lined square brownie tin, pressing down on the mixture with the back of a metal spoon. Lastly, finely crush 3-5 of the biscuits in a bowl and sprinkle on top (press some of the larger chunks on top of the mixture)
- Leave in the fridge for around 2 hours or until set and serve
- If kept in an airtight container in a cool dry place, these will keep for up to a week
Enjoy! Nic x