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In a food processor or blender, add 250g of biscuits and blend
Add the butter and blend until combined
Empty the crumb mix into a lined baking tray and pop in freezer
In a saucepan on low heat, add condensed milk and biscoff spread
Keep stirring until the mixture becomes thick
Pour the caramel mixture onto the crumb base and pop in freezer
In the same saucepan, add chocolate and coconut oil on low heat
Stir until melted, then pour on top of the caramel layer
Crush remaining 6 biscuits on top and sprinkle with sea salt flakes
Pop in freezer for 5 hours or overnight
Cut into portions and serve
Store in the freezer