Collect your equipment and ingredients.

Chop the butter into squares and place it in a large microwave-safe bowl with the chopped white chocolate and salt. Melt in a microwave or a bain marie and mix until smooth.

Add the condensed milk and mix into the melted chocolate and butter until thoroughly combined.

Break the Biscoff biscuits by placing them into a plastic bag and bashing lightly with a rolling pin or by hand, ensuring they are broken, not crushed.

Fold in the Biscoff biscuits until coated in the sticky chocolate mix.

Transfer the mixture into a square cake tin and flatten the surface to ensure it's level in all corners.

Place in the fridge for 30 minutes to set slightly.

Melt 195 g white chocolate and Biscoff spread in the microwave or bain marie and mix until smooth.

Pour the topping onto the base layer and level the surface.

Grate over the remaining white chocolate.

Cut into squares once the chocolate topping has hardened.