Make the biscuit base

• Blitz the Biscoff biscuits into fine crumbs.
• Melt the butter and Biscoff spread together in the microwave.
• Mix the melted mixture with the crumbs until it resembles wet sand.

Press and chill the base

• Pour the mixture into a lined square tin.
• Press down firmly and smooth out to all corners and sides.
• Place in the fridge to set.

Cook the caramel

• In a pan, add the butter, caster sugar, condensed milk, golden syrup and salt.
• Melt everything together on a low heat.
• Keep stirring until thickened and a classic caramel colour.

Pour the caramel layer

• Pour the caramel over the chilled biscuit base.
• Smooth out to all corners and sides and give a little shake to even out.
• Set in the fridge.

Melt the topping

• Melt the white chocolate and Biscoff spread in the microwave in 30 second blasts, stirring between each.

Add the topping and decorate

• Pour the melted topping over the set caramel.
• Smooth out to all corners and sides and shake to even out.
• Decorate with Biscoff biscuits and Biscoff crumbs.

Chill and cut

• Set in the fridge for a couple of hours.
• Cut into squares and enjoy at room temperature.