Method )Prepare the biscuits)

1. Lay whole Biscoff biscuits flat on a lined tray or board, forming a single even layer.
2. Spoon Biscoff spread into a piping bag and snip off the tip. 
3. Pipe a thick, even layer of Biscoff spread over the biscuits. Alternatively you could spread the Biscoff spread on the biscuits.
4. Place another Biscoff biscuit on top, gently pressing down to sandwich the filling.
5. Place into the fridge to set. You could even freeze them so the filling is firm, ready for the chocolate coating.  

Method (coat in biscoff chocolate)

1. Melt the daiy-free white chocolate and 2-3 tablespoons of biscoff spread together (either in a microwave in 20 second intervals stirring occasionally or using a bain-marie – saucepan filled with water, place d on the hob with a heatproof bowl on top with the chocolate and biscoff inside, melt). 
2. Coat each biscoff bar into the melted biscoff chocolate, allowing any excess chocolate to drip off back into the bowl. Place on baking paper. 
3. Place in the fridge to chill / set.
4. To decorate, transfer left over biscoff chocolate into a piping bag and drizzle melted Biscoff spread over the top and immediately sprinkle with crushed Biscoff biscuits to it sticks
5. Refrigerate until fully set (about 20 minutes), then serve and enjoy!