Step 1

Line an 8x8 inch baking pan with aluminum foil or parchment paper, let the paper hang over the pan a little and spray with cooking spray.

Step 2

Using a food processor, pulse the lotus biscoff cookies into fine crumbs.

Step 3

Transfer crushed cookies into a medium size bowl, mix well with powdered sugar and set aside.

Step 4

In a medium microwave-safe bowl, melt butter in 30 second intervals, stirring in between, until melted and smooth.

Step 5

Pour melted butter and mix it with the crushed cookies and the powdered sugar mixture.

Step 6

Add lotus biscoff spread and mix some more until fully combined.

Step 7

Press the mixture into the prepared pan. Set aside.

Step 8

Add the white chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring in between, until melted and smooth. Pour over the biscoff layer, and spread out evenly.

Step 9

Next, heat 1/2 cup lotus biscoff spread in the microwave for 20-30 seconds (it helps with the pouring). Rotate the pan 90 degrees and drizzle biscoff spread over the white chocolate layer, creating diagonal lines.

Step 10

Using a wooden pick, lightly drag it through the lines, creating a pattern.

Step 11

Cover pan and refrigerate for at least 1 hours before cutting.

Step 12

Enjoy!