Biscoff Tiffin with Condensed Milk

Instructions:

1. Line an 8x8 inch square baking tin with parchment paper. Leave an overhang on the sides so you can lift the Biscoff Tiffin out easily later.
2. Put the Biscoff biscuits in a Ziploc bag. Crush them with a rolling pin until you have a mix of fine crumbs and coarse chunks.
3. Stir the crushed biscuits, melted butter, and 30g of melted Biscoff spread in a large bowl. Mix until the crumbs are evenly coated and look like wet sand.
4. Heat the condensed milk and 125g of Biscoff spread in a small pot until the mixture is fluid.
5. Stir the chopped dark chocolate into the hot mixture until it's completely smooth.
6. Pour the chocolate mixture over the biscuit crumbs and fold gently. Press the mix firmly into the tin using a spoon until there are no air pockets.
7. Chill the tin in the fridge for 30 minutes.
8. Microwave the white chocolate in 30 second bursts until it's glossy and melted. Spread it evenly over the chilled base.
9. Dot the last 2 tbsp of Biscoff spread on top. Use a toothpick to swirl the spread into the white chocolate.
10. Refrigerate for the remaining time until the top is firm to the touch.