1. Make the Biscuit Base

• In a mixing bowl, combine crushed biscuits, sugar, and melted butter.
• Stir until the texture resembles wet sand.
• Press the mixture firmly into the base of a lined 9×9-inch square baking pan.
• Refrigerate for 30 minutes or until firm.

2. Prepare the Biscoff Caramel

• In a medium saucepan, melt the butter, brown sugar, and sweetened condensed milk over medium heat.
• Stir constantly until the mixture bubbles.
• Reduce heat and stir for another 5–7 minutes until thickened.
• Remove from heat and stir in Biscoff spread until fully incorporated.
• Pour evenly over the chilled biscuit base and smooth the top.
• Chill in the refrigerator for 1 hour.

3. Add the Chocolate Topping

• Melt the chocolate and Biscoff spread together using a double boiler or microwave in 20-second bursts.
• Stir until smooth.
• Pour the mixture over the chilled caramel layer.
• Use an offset spatula to spread it evenly.
• Return to the fridge and chill for at least 2 hours or until the chocolate is set.

4. Slice and Serve

• Once fully set, remove the traybake from the pan using the parchment overhang.
• Cut into squares using a sharp knife.
• Serve chilled or at room temperature.