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Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times until the mixture is combined, or mix it in a bowl.
Tip the biscuits into a lined 9x9" square tin and press down firmly.
In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
Pour the caramel onto the biscuit base and leave to set for one-two hours on the side. If it's hot, set in the fridge!
Melt your milk chocolate down carefully in the microwave, or in a bain-marie.
Also, in a separate bowl, melt the Biscoff spread for about 30-40 seconds so that it's softer and not as hard.
Mix the two together, and spread on top of the caramel. Sprinkle over some Biscoff crumbs and then set on the side or in the fridge.
Once set, cut up your pieces and enjoy!