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–+ servings

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Caramel Biscoff rocky road

A wonderful and easy no-bake dessert that is loved by everyone. A mix of caramel and Biscoff cookies makes it perfect for the holidays.
Prep 10 minutes
Cook 10 minutes
Chilling time 2 hours
Total Time 2 hours 20 minutes
Servings 16 bars

Ingredients 
US | M

  • 1 cup (4.5 oz) semisweet chocolate chips see notes
  • 1 1/2 cups (8.5 oz) milk chocolate chips
  • 6 tablespoons unsalted butter
  • 1/2 tablespoon maple syrup
  • 3.5 ounces Lotus Biscoff cookies, crushed
  • 1 1/2 cups mini pretzels, crushed
  • 2.5 ounces mini marshmallows or large, cut into smaller pieces
  • 2.5 ounces soft caramels each sliced into 4 pieces
  • 2.5 ounces chopped pistachios

Instructions

  • Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving some overhang for easier lifting later on. Set aside.
  • Combine semisweet chocolate chips, 1/2 cup (80g) milk chocolate chips, butter and maple syrup in a heatproof bowl. Set it over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. When the ingredients are mostly melted, gently stir them with a spatula until they all come together. Remove bowl from heat.
  • Mix Biscoff cookies, pretzels, marshmallows and sliced caramels in a bowl. Pour the melted chocolate over the dry ingredients, mixing with a spatula until everything is coated.
  • Transfer the mixture to the prepared pan and spread it as evenly as possible with a spatula, getting into every corner too. Place aside.
  • Take the remaining 1 cup (160 g) of milk chocolate chips and add them to the bowl in which you first melted the chocolate. Place them over simmering water to melt. Once melted, pour the chocolate over the rocky road in an even layer. Sprinkle with chopped pistachios (and a few pretzels, if desired). Cover pan with aluminium foil and place in the refrigerator to harden. This takes about 2 hours, but you can wait longer.
  • Take it out of the refrigerator and pull the whole rocky road from the pan. Using a sharp knife, slice it into 16 pieces, then serve. (I like to leave it at room temperature for about 15 minutes before eating, so that it's not ice cold.) Store leftover rocky road covered in the refrigerator. 

Notes

I used a mix of baking and melting chips for this recipe. Both melt without an issue, but if you can find melting chips (morsels or drops), try those instead of the baking ones. You can also just use regular chocolate, finely chopped. (Extra tip: a serrated bread knife makes chopping chocolate a lot easier)
When crushing the cookies and the pretzels, leave some pieces larger than others. You want a mix of textures, not cookie powder. I find that pretzels are easily broken up with hands. And the Biscoff cookies are easy to quickly chop with a sharp knife.
If you can’t find Biscoff cookies, you can use other similar cookies like Speculoos (or Speculaas).