Step 1

Line a 9x9" square tin with parchment paper, and leave to the side.

Step 2

Add the butter and mini marshmallows to a large pan, and heat on a low-medium heat, stiring, untill smooth and melted!

Step 3

Once melted, take the pan off the heat and add in the biscoff. Stir briefly until smooth!

Step 4

Pour the rice krispies into the pan, and stir to combine!

Step 5

Press the mixture into the bottom of the lined tin (top tip, buttering your hands slightly can prevent any sticking and makes it easy to press down!)

Step 6

Melt the white chocolate in a bowl until smooth - I do this in short bursts in the microwave stiring well each time.

Step 7

In a separate bowl, melt the biscoff spread - This takes about 20 seconds in the microwave.

Step 8

Pour the two over the rice krispie base and swirl together with a cake skewer.

Step 9

Set in the fridge for two or more hours, and then slice and enjoy!