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In a food processor or blender, add the 250g of biscuits. Blend and then add the butter and blend.
Empty the crumb mix into a lined baking tray. Pop in freezer.
Meanwhile in a saucepan on low heat add condensed milk and biscoff spread. Keep stirring until it becomes thick.
Pour onto the crumb base then pop in freezer.
In the same saucepan (or another one if you wish) add chocolate and coconut oil on low heat. Stir until melted, then add on top of caramel layer.
Crush remaining biscuits on top and a sprinkle sea salt flakes.
Pop in freezer for 5 hours or best overnight.
Cut into portions and enjoy!