Lotus Biscoff Rocky Road
Creamy, nutty Rocky Road with the perfect Lotus Biscoff crunch.
Line a 9x9" baking pan with foil draping extra foil over all four sides, and spray lightly with cooking spray. Coarsely chop the Biscoff Cookies and set aside. Put the chocolate, butter, and golden syrup in a large heat proof bowl and place it over a simmering pan of water. Melt ingredients, stirring periodically. Remove from the heat and add the cookies, nuts, cherries and marshmallows. Stir lightly, just enough to coat the ingredients, then pour into the prepared pan. Smooth the surface and set the pan in the refrigerator until firmed up. About 2-3 hours. Once ready to serve, lift the foil from the pan and cut into squares. You can freeze the bars up to 1 month if desired. Let thaw 1 hour prior to serving.