Stroopwafel Biscoff Rocky Road
Easy no-bake Stroopwafel Biscoff rocky road loaded with marshmallows, hazelnuts & salted pretzels. Super crunchy with a rich salted caramel flavour!
Servings: 16 Servings
Equipment
- 8" Square Baking Tin
- Heatproof Mixing Bowl
- Large Mixing Bowl
Ingredients
Chocolate Base
- 400 g Dark Chocolate (See Notes)
- 150 g Unsalted Butter
- 75 g Golden Syrup
Mix Ins
- 50 g Hazelnuts
- 200 g Stroopwafels
- 150 g Marshmallows
- 125 g Biscoff Biscuits
- 50 g Salted Pretzels
- Sea Salt (To Finish)
Instructions
- Grease & line an 8" square with baking paper then set to one side.
Toasted Hazelnuts
- Toast the hazelnuts (from the mix ins) first so they have time to cool. To do this, preheat an oven to 180°c/160°f fan (356°f/320°f).
- Next, place the hazelnuts onto a baking tray then toast in the preheated oven for 8-10 minutes until a deep golden brown. Set aside then leave to cool. By the time you've melted the chocolate, the nuts should be cool enough to handle. The nuts can also be toasted in a frying pan, over a medium heat.
Chocolate Base
- Roughly chop the chocolate & butter then add into a heatproof bowl along with the golden syrup.
- Set the bowl over a pan of barely simmering water then cook, stirring regularly until just melted. Alternatively, heat the chocolate in a microwave, in 30 second bursts.Don't use a metal bowl if you're using a microwave!
- Once melted, set the chocolate to one side & allow to cool slightly whilst you prepare the mix ins.
Mix Ins
- Roughy chop the stroopwafels, cut the marshmallows into 2 cm pieces and lightly crush the biscuits & pretzels by hand. Add all of these into a large mixing bowl.I like to chop the stroopwafels into a mix of small & chunkier pieces. Same with the biscuits & pretzels. Using scissors makes cutting the marshmallows easier but a knife will work as well.
- Roughly chop the toasted hazelnuts then add into the mixing bowl. Give the bowl a toss to mix everything together.If you hazelnuts have skin on, peel this off before chopping.
- Next, pour the cooled melted chocolate over the mix ins then use a spatula to stir together. Everything should be coated in the chocolate!
- Transfer the rocky road mix into the lined tin then gently press into an even layer.
- Sprinkle a pinch of sea salt over the top of the rocky road then leave to set in the fridge for at least 3 hours.
- Once set, take the rocky road out of the tin then cut into squares, using a sharp knife.
Notes
1. Storage - Once cut into portions, the rocky road should be stored in an airtight container in the fridge. It’s best eaten within 2 weeks.
2. Chocolate - A good quality bar of dark chocolate is best for this recipe. I used a 54% cocoa dark chocolate but if you’d prefer a darker chocolate, I’d recommend using a 72% dark chocolate. Milk or white chocolate will also work.
3. Stroopwafels - Stroopwafels are a Dutch cookie made by sandwiching 2 crisp waffles between a layer of caramel syrup. These are available in some supermarkets or online. You could also make your own!
4. Biscuits - I used Biscoff biscuits for this rocky road as the caramelised flavour works really well with the caramel filled stroopwafels. Use whatever type of biscuit you like though! Classic digestives would be good, so would hobnobs & shortbread.
5. Marshmallows - I like larger chunks of marshmallow in my rocky road, so I use large marshmallows cut into chunks. You could use mini marshmallows instead though.
6. Pretzels - Salted pretzels add some crunch to our rocky road & the saltiness complements the chocolate perfectly. Salted kettle chips would work as well.
7. Other Mix Ins - The great thing about rocky road is that you can add in pretty much whatever you like! If your not a fan of hazelnuts, use a different nut or leave them out instead. Or add in dried fruit or Turkish Delight as well. Make sure to stick to the same total weight of mix ins.