Method (Biscuit base)

1. Line a 8×8 inch loose base square tin with grease proof paper, make sure the paper is hanging over the sides of the tin. This makes it easier for removing the bars when ready.
2. Add the Biscoff biscuits into a blender and blend until crumbly.
3. Add the butter into a saucepan, heat on low until fully melted then out into the biscuit crumbs and fold to combine.
4. Pour the biscuit mixture into the tin and compact using a spoon or spatula. You want to make sure it’s as compact as possible. This will prevent it from crumbling when cut into bars.
5. Place into the fridge while you make the filling.

Method (filling)

1. Add the Biscoff spread into a medium sized saucepan, place on the hob over low heat and allow to melt. Biscoff spread melts fast, so to prevent it burning keep it on a low heat, stirring constantly.
2. Once melted, pour directly over the biscuit base and level out using an off set spatula or spoon. Return back into the fridge while you make the cream topping.

Method (Cream topping)

1. Pour the dairy-free cream, cream cheese and vanilla into a mixing bowl. using an electric hand whisk or stand mixer fitted with balloon whisk attachment, whip up until soft peaks form.
2. Pour the cream over the chilled biscoff spread, and spread out until its level.
3. Using any left over biscoff spread, drizzle it all over the cram, using a tooth pick to swirl it around to create a swirled design.
4. Place the tin into the freezer for 30 minutes or until you touch the cream and it feels set.
5. Once set, remove from the freezer, cut into bars using a large sharp knife.
6. Serve and enjoy.