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Preheat oven to 350 F and line a 8 x 8 inch baking dish with parchment or foil.
With a food processor, blend the pecans, biscoff cookies and sugar. Blend in butter until it resembles wet sand.
Press into the bottom of the baking dish and bake for 10 minutes. Set crust aside to cool.
In a large bowl and using an electric mixer with a whisk attachment, beat the egg yolks and lime zest until it thickens (5 minutes).
Add condensed milk and beat on high for about 3 minutes.
On low, mix in the lime juice until just combined.
Pour on top of cookie crust and bake for 10 minutes until the middle is just set.
Put aside to cool and then refrigerate for at least 4 hours or overnight.
Once they have chilled for the preferred time, slice into 3-4 inch squares and dip the corners into dark chocolate.
Sprinkle with sea salt and lime zest. Place them on parchment paper on a cookie sheet and chill until the chocolate sets.