Crush the biscoff biscuits until fine.
Mix all base ingredients together.
Press firmly into a lined baking tray.
Pop in the fridge.
Add caramel ingredients to a saucepan.
Whisk over medium heat for 5-10 mins to thicken.
Pour caramel over the base & pop in fridge.
Melt the choc top ingredients together.
Pour the choc over the caramel.
Top with extra biscoff biscuits (optional).
Refrigerate for ~2-3 hours minimum.
Slice & enjoy!
