Grease and line your favourite baking tin with baking paper.
It's good to get ahead of yourself for this recipe and prepare all of the biscuits and chocolate you plan to use.Break up the Biscoff biscuits into small pieces. You can do this by hand or place them into a freezer bag and crush with a rolling pin.
Cut the marshmallows into small bite-sized pieces. If you're using mini marshmallows then you can skip this step.
Have your dairy free eggs ready to go and remember that you'll need to keep some for decorating your rocky road before it goes into the fridge. I roughly chopped the larger eggs. Set your biscuits, marshmallows and chocolates to one side. Melt together the butter and golden syrup and then add in the chocolate and keep mixing 'til everything has melted together. You can do this in the microwave, in a pan or my personal favourite way, in a Bain Marie. To do this, grab a pan, add hot water from your kettle, put the hob on a very low heat and place a bowl over the pan. Remember to make sure the bowl fits comfortably, you don't want it to fall into the pan.Once everything has melted together and the mixture is lump free you can take it off the heat and leave it to cool.
Add your pre-broken biscuits, marshmallows and dairy free mini eggs into the chocolate and mix everything together. Be sure to leave a few eggs to one side so you can use them for decoration.
Pour the chocolate mixture into your baking tin and spread it out to evenly fill the tin.
Scatter the remaining eggs as decoration and pop it in the fridge for a couple of hours.
Remove from the fridge, slice, take a photo for Instagram and enjoy!