Caramel Biscoff Rocky Road Recipe

Everyone loves this great, easy, no-bake dessert. It's great for the holidays because it has both caramel and Biscoff cookies in it.  

– 1 cup (130 g) (4.5 oz) semisweet chocolate chips , see note – 1 1/2 cups (240 g) (8.5 oz) milk chocolate chip – 6 tablespoons (90 g) unsalted butter – 1/2 tablespoon maple syrup – 3.5 ounces (100 g) Lotus Biscoff cookies, crushed – 1 1/2 cups (70 g) mini pretzels, crushed – 2.5 ounces (70 g) mini marshmallows , or large, cut into smaller piece – 2.5 ounces (70 g) soft caramels, each sliced into 4 piece – 2.5 ounces (70 g) chopped pistachio

INGREDIENTS

Cover an 8x8 inch (20x20 centimeter) pan with parchment paper, leaving an overhang for easier lifting. Set aside.  

INSTRUCTIONS

STEP 1

Butter, maple syrup, semisweet chocolate chips, and 1/2 cup (80g) milk chocolate chips in a heatproof bowl.   

STEP 2

It should be placed over a kettle of simmering water without the bowl bottom touching the water. 

STEP 3

After melting, carefully combine the ingredients with a spatula until they come together. Remove bowl from heat.  

STEP 4

Mix Biscoff cookies, pretzels, marshmallows, and caramels in a bowl. Use a spatula to coat the dry ingredients with melted chocolate.  

STEP 5

Spread the ingredients evenly in the prepared pan with a spatula, getting into every corner. Set aside.  

STEP 6

Add the remaining 1 cup (160 g) milk chocolate chips to the bowl where you melted them. Melt over simmering water. After melting, evenly coat the rocky road with chocolate.   

STEP 7

Add chopped pistachios and pretzels. Refrigerate pan with aluminum foil to harden. This takes 2 hours, but you can wait longer.  

STEP 8

Remove it from the fridge and remove the rocky road from the pan. Slice it into 16 pieces with a sharp knife and serve. Cover leftover rocky road in the fridge.   

STEP 9

Rich Cinnamon Swirl Pumpkin Brioche Bread Recipe 

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