Biscoff rocky road

Method

• step 1

  Butter a 20cm x 20cm tin and line with baking paper. Lightly crush all the biscuits in a bowl using the end of a rolling pin.

• step 2

  Melt the butter and chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Melt the 150g of Biscoff spread in a separate bowl in the same way, then pour it into the chocolate mixture. Mix in the biscuits and marshmallows, then press into the tin. Chill for 3 hrs to set.

• step 3

  Drizzle over 1 tbsp of melted Biscoff spread, then slice into 12 chunky pieces to serve.