The Traveling Spoon: Biscoff Rocky Road

After several weeks of somewhat lackluster posting - thanks to busy schedules and, more recently, total hard drive failure - I knew I had to bring something special today. I also felt the pressure to step things up because Matt and I are about to go on a cruise, far away from wireless connectivity and kitchens, for the next week. Oh, and did I mention that today is my little sister's 21st birthday? {Happy Birthday, Sarah!} If ever a day deserved dessert, it's today.

And this dessert, ladies and gentlemen, really is something special.

The sugary lovechild of rich, creamy Biscoff Spread and crunchy, chewy, oh-so-moreish Rocky Road, this candy may quite possibly blow your mind. What blew mine is that it doesn't appear to have been done before. You've got your Blonde Rocky Road, your Peanut Butter Rocky Road, your White Rocky Road and, of course, the lovely chocolatey Original, but as far as I can tell, there's never been a Biscoff version. So, if you've been waiting all your life for Biscoff Rocky Road, the wait is now over.

And just in case you thought these addictive little treats couldn't get any better, I've gone and added cookies. Not just any cookies, mind you - Girl Scout cookies! Their lightly spiced Dulce de Leche cookies are a perfect complement to the flavor of Biscoff Spread, but if you've already eaten all of your Girl Scout cookies (understandable, really) you can substitute other hard, crushed cookies such as shortbread, pecan sandies or, for a meta version, actual Biscoff Cookies!

For a recipe that tastes so decidedly decadent, these bars come together very quickly - and there's no baking involved which makes them a perfect summertime treat. They're perfect for taking to a potluck or picnic - just don't make them too far in advance or you might not have any left!

Biscoff Rocky Road

12 oz white chocolate, chopped
3/4 cup Biscoff Spread
2 Tablespoons butter
1/8 teaspoon salt
1/2 teaspoon vanilla extract
5 oz crushed cookies (about 1 1/2 cups)
2 cups mini marshmallows, divided

Grease a 8x8-inch pan, or line with greased foil.

In a microwave-safe or heatproof bowl, combine white chocolate, Biscoff spread, and butter. Using a microwave or double boiler, heat gently until the chocolate is melted and stir until the mixture is velvety smooth (for the microwave, heat in 45 second intervals on High power, stirring after each interval, until melted).

Once the chocolate mixture is smooth, stir in the vanilla and salt. Allow to cool for a minute or two (this should prevent your marshmallows from melting). While the mixture is still fluid, add the cookies and marshmallows, reserving 1/4 cup of marshmallows. Spoon the mixture into the prepared pan and spread evenly. Lightly press the reserved marshmallows onto the top of the bars. Cool in the refrigerator until set. Cut into small squares with a sharp knife, and try not to eat them all at once!