Step 1

Grease and line a baking tin with baking paper. Crush biscuits in a processor. Add melted butter and combine well. Press the biscuit mixture firmly into the cake tin.

Step 2

To make the caramel, add condensed milk, Biscoff spread, treacle and butter ingredients into a saucepan. Simmer over a medium heat. Allow the caramel to bubble and thicken until it starts to form a slight crust around the edge. Remove from heat and pour over the biscuit base. Smooth. Bake for approximately 15 minutes until the caramel has browned on top and the edges are also browned. Allow to cool to room temperature then set in the fridge for at least 4 hours or overnight.

Step 3

To make the topping, melt the white chocolate and add the Biscoff spread. Mix until combined. Pour over the caramel layer and smooth. Add the extra biscuits to the topping while it is still warm and allow to set. Slice using into rectangles with a hot knife using the biscuits as a guide.