Melt the Biscoff spread, salted butter and 200g of the white chocolate in a large heatproof bowl set over a pan of simmering water (making sure the water doesn’t touch the bowl), stirring until glossy and smooth. Remove from the heat and set aside to cool slightly. Meanwhile, lightly crush the Biscoff biscuits so you have pieces in a mixture of sizes.

Stir the crushed biscuits, mini marshmallows and pecans into the melted Biscoff mixture. Scrape into an 18cm square tin lined with baking parchment, level the surface and chill for at least 3 hrs, or until completely solid.

Meanwhile, melt the remaining 50g white chocolate in a heatproof bowl over a pan of simmering water as before or in short bursts in the microwave. Remove the rocky road from the tin and cut into 16 squares, then drizzle over the melted white chocolate. Leave to set slightly before serving.