Watch the Full Step-by-Step
Servings: 12
- 8-by-12-inch/20-by-30-centimeter pan
- Large mixing bowl
- Microwave-safe bowl
INGREDIENTS
- 17.6 ounces/500 grams tea biscuits, finely crushed
- 7 ounces/200 grams white chocolate, chopped
- 1.8 ounces/50 grams butter
- ½ cup/120 milliliters heavy cream
- 2 tablespoons cream cheese
- 14 ounces/400 grams Lotus Biscoff Crunchy Cookie Butter, warmed until melted and pourable
INSTRUCTIONS
- Line an 8-by-12-inch/20-by-30-centimeter pan with parchment paper, leaving an overhang on the sides for easy removal.
- Place the crushed biscuits in a large bowl.
- Combine the white chocolate, butter, and cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Pour the chocolate mixture over the biscuits and stir until evenly combined. Add the cheese and mix until incorporated.
- Transfer the mixture to the prepared pan. Press firmly into an even layer.
- Pour the melted Lotus cookie butter over the top and spread evenly.
- Freeze until firm, about 2 hours.
- Remove from the pan and cut into squares.
- Store in the freezer and serve cold.