Serves: Makes 25 squares
These squares were created for my sister and her family who, it is fair to say, enjoy their sweet (dare I add sickly) treats. Having been desperate for a while to use up a packet of pretzels, I reckoned the salty coating would just about balance out the excessive sugar in the rest of the ingredients. They make all the difference-I’m not sure I could eat a whole square without the little bursts of saltiness. I don’t mean to sound unenthusiastic about these squares-they are beyond delicious and I think I prefer them to a chocolate Rocky Road. And the good news is now exercise is no longer limited to one hour (this is written during lockdown) you can sweat off the excess calories. By the way, for anyone reading this on the continent you will know Biscoff as Speculoos spread.
- 250g white chocolate, broken into small pieces
- 200g unsalted butter
- 40g golden syrup
- 400g pot Biscoff spread
- 175g bag salted pretzels, roughly broken up
- 100g Lotus Biscoff biscuits, roughly broken up
- 75g mini marshmallows
- 100g white chocolate chips
- For the topping
- 100g white chocolate buttons (or a bar cut into small pieces)
- 1 Line a 23cm square tin with non-stick parchment. Put the white chocolate (not the chocolate chips) in a bowl with the butter and melt in the microwave in short bursts, stirring to mix the two ingredients. If you haven’t got a microwave place the bowl over a pan of gently simmering water –the water shouldn’t touch the base of the bowl- and stir until both the chocolate and butter have melted. Set aside to cool for a few minutes.
- Add the golden syrup and Biscoff spread to the melted chocolate and butter and stir until smooth. Stir in the pretzels, Lotus biscuits, mini marshmallows and chocolate chips. Mix everything together really well. Spoon the mixture into the prepared tin and smooth out to the edges. Chill until hard-three to four hours at least.
- To top the squares, put the chocolate buttons into a small bowl and melt in the microwave in 30 second bursts. Either drizzle the chocolate over the top of the rocky road with a teaspoon or spoon into a piping bag and pipe over the melted chocolate. Chill until the chocolate has set then cut into squares.