Biscoff Rocky Road

Christmas Dessert Inspo Recipe!

To help inspire you all to get baking this Christmas, we've teamed up with a number of fabulous influencers to create some delicious Christmas dessert recipes using our Cake Angels products.

LIZZIEBATCHELAR

That's right...BISCOFF ROCKY ROAD! Could there be a more delicious pairing? We think not. Better yet, you could make this a few days before Christmas and forget about it until Christmas Day. All the hard work will have been done in advance...win win! This really is a crowd pleasing dessert which the kids are sure to love stuffing their faces with. Give it a go, you won't be disappointed!

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SHOPPING LIST

ROCKY ROAD INGREDIENTS

350g white chocolate
75g butter
150g Biscoff spread
150g bag of Cake Angels mini marshmallows
250g pack of Biscoff biscuits (crumbed in a food processor/bashed in a plastic zip up bag with a rolling pin to resemble fine bread crumbs)

DECORATION INGREDIENTS

250g white chocolate
Edible gold glitter
Cake Angels Sweetie Sprinkles

BAKING EQUIPMENT

2 heat proof bowls & a small pan
Food processor/a rolling pin and a zip lock bag
8x8" brownie pan
Grease proof paper

STEPS

Melt 350g of white chocolate and butter together in a heat proof bowl over a pan of simmering water until melted and smooth.
In a separate bowl, melt the Biscoff spread for about 30 seconds in the microwave until loosened, then add to the melted chocolate mixture.
Stir in the Biscoff biscuits and marshmallows. Greased and line 8 X 8 inch brownie pan with grease proof paper. Press the tiffin mix in to the pan.
Melt the remaining 200g white chocolate and pour over the tiffin mix, smoothing over. Sprinkle over a few remaining Biscoff crumbs, the Cake Angels Sweetie Pie sprinkles (I used the gold curls!) and some edible gold glitter, then leave to set in the fridge!
Cut into slices and enjoy!

CHECK OUT THE PRODUCTS THAT WERE USED IN THIS RECIPE

Sweetie Pie Sprinkles 87g

£2.49

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