Preparation

1: Prepare the Base

1. Line a 20 cm × 20 cm square baking tin with baking paper, ensuring there’s an overhang on the sides for easy removal later.
2. Crush the Biscoff biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and bashing with a rolling pin.
3. In a large mixing bowl, combine the crushed biscuits and melted butter. Mix until the crumbs are fully coated and resemble wet sand.
4. Press the mixture firmly into the prepared tin, creating an even layer. Refrigerate for about 30 minutes to set.

2: Prepare the Filling

1. In a saucepan over low heat, combine the white chocolate, sweetened condensed milk, Biscoff spread, vanilla extract, and a pinch of salt. Stir continuously until the mixture is smooth and well combined.
2. Pour the filling over the chilled biscuit base, spreading it evenly with a spatula.
3. If desired, melt additional Biscoff spread and drizzle over the top, creating a swirl pattern using a toothpick or skewer.
4. Sprinkle extra crushed biscuits or white chocolate chips on top for added texture and flavor.
5. Refrigerate the tray for at least 2 hours, or until the filling is firm to the touch.

3: Serve

1. Remove the tray from the refrigerator and let it sit at room temperature for about 10 minutes to make slicing easier.
2. Lift the set mixture out of the tin using the overhanging baking paper and place it on a cutting board.
3. Cut into 16 equal bars using a sharp knife, wiping the blade clean between cuts for neat slices.
4. Serve chilled or at room temperature, depending on your preference.