Ingredients

The following ingredients have 4 Servings
  • 1/4 Cup Butter ((55g))
  • 2 Cups White Chocolate ((340g))
  • 2/3 Cups Biscoff Spread (Cookie Butter) ((160g))
  • 3 Cups Biscoff Biscuits*, Lightly crushed and in chunks ((250g))
  • 3 Cups Mini Marshmallows ((170g))
  • 1 Cup Chopped Chocolate ((180g))
  • 1/3 Cup Biscoff Spread, Melted ((85g))
  • 1 Cup Biscoff Biscuits, Broken into pieces ((65g))

Instruction

  • Line or grease a 9"x9" baking tin and set aside.
  • Lightly crush or chop the Biscoff biscuits into a large bowl and add in the chopped chocolate and mini marshmallows. (You can use regular sized marshmallows and chop them in half or quarters.)
  • Melt the butter, white chocolate and biscoff spread together and pour through the the rest of  the ingredients.
  • Mix quickly and press into the prepared tin in an even layer.
  • Press in the 65g of Biscoff biscuits into the top for decoration and place in the fridge for one or two hours until set.
  • Once set, drizzle over the remaining Biscoff spread and cut with a sharp knife into pieces and serve.
  • Store in an airtight container in the fridge for a week. I even kept mine for two weeks in the fridge and it was fine.