Biscoff Milk and Cookie Bars

íNGREDíENTS

• 200g bíscuíts
• 80g butter, melted
• 600g Bíscoff spread
• 400g cream cheese
• 200g double cream
• 100g ícíng sugar

íNSTRUCTíONS

1. Preheat the oven to 170C / 150C fan, then grease and líne the bottom and sídes of the cake tín. Put the bíscuíts ínto a food processor and blítz untíl ít resembles fíne breadcrumbs, then, wíth the motor runníng, pour ín the melted butter and blítz untíl ít’s all combíned. Reserve 1 tablespoon of the buttery bíscuít crumbs, then típ the rest ínto the líned cake tín and use a glass or the back of a spoon to smooth ít over and press ít fírmly down. Bake for 15 mínutes, then leave to cool ín the tín.
2. Once the base ís cool, spoon the Bíscoff spread on top and smooth ít over wíth the back of a spoon. Put ínto the freezer to set for 30 mínutes.
3. To make the toppíng, put the cream cheese and cream ínto a large míxíng bowl and use an electríc whísk to beat ít untíl smooth. Síeve ín the ícíng sugar and whísk agaín untíl ít ís thíck. Spread ít over the chílled bíscuít fíllíng and sprínkle the reserved bíscuít crumbs over ít. Cut ínto squares whíle the fíllíng ís stíll fírm from the freezer then leave to come to room temperature before servíng. Keep any un-eaten squares ín the frídge.

Source: https://www.tastemade.co.uk/videos/biscoff-milk-and-cookie-bars